Vegan Thai Green Chick’n Curry with Rice
Ingredients
Canola Oil
4 Green Chilli’s
2 Shallots
Thumb size piece of Ginger
Small bunch of Coriander
2 Limes
1tsp Coriander seeds
1tsp Cumin seeds
1tsp Soy Sauce
3tsp Olive oil
Quorn Chick’n Pieces
400ml Coconut Milk
1tsp of Maple Syrup
1 -2 cups of frozen stir-fry vegetables
Rice of your choice
Method
Add chilli’s, shallots, ginger, coriander, lime, coriander seeds, cumin seeds, soy sauce & olive oil in a food processor and make the paste.
Heat Canola Oil in a pan
Add paste and Stir-fry over low heat for 2 minutes.
Add Quorn Chicken pieces and cook until brown
Add 400ml Coconut Milk & 1tsp of Maple syrup
Add all vegetables and simmer uncovered for 10 minutes until vegetables are tender
Serve with Rice