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Takeaway-style Thai red curry (ve)
A delicious, flavoursome Thai curry made with butter beans for an extra fibre and protein boost. Perfect for a grab & go option with a difference. Portion sizes relate to a child of secondary school age, please adjust to suit your needs.
Top tip: double the butter beans to 1kg if you don't want to use Quorn pieces. Great as a fully whole-food option. You can also use firm tofu.
Ingredients
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25 mloil
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300 gonion diced
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30 gginger paste
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30 ggarlic paste
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60 gThai red curry paste
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36 mlreduced salt soy sauce
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40 mlmaple syrup
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600 mllight coconut milk
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45 mllime juice
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500 gbutter beans drained weight
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200 gmixed peppers sliced
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200 gmushrooms sliced
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200 gbroccoli small florets
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200 gfrozen spinach
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400 gfrozen Quorn pieces
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550 gbrown or jasmine rice dried weight
To garnish
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Chopped coriander, diced spring onions & chilli flakes
Instructions
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Heat half the oil in a large pan over a medium heat. Add the onion and cook for 5-10 minutes. Then add the ginger and garlic paste and stir for 30 seconds.
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Remove the pan from the heat and add the Thai red curry paste, soy sauce, and maple syrup and mix well. Add the coconut milk and then the lime juice and butter beans.
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Return the pan to the heat and lightly simmer for 5 minutes. Next add the frozen Quorn pieces (if using) and frozen spinach.
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Bring the pan to a simmer and cook for 10-15 minutes until the ingredients are cooked through.
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In a separate frying pan or wok, heat the remaining oil. Stir-fry the chopped vegetables for a couple of minutes and then add them to the curry.
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Serve with brown or jasmine rice and fresh garnish.
Notes
Key facts per serving:
Fibre: 11g
Protein: 17g
Saturated fat: 5.6g
Other nutrition facts: contains omega-3, iron & zinc
Allergens: gluten & soya
CO2 emissions: 0.97kg, low carbon (B rated)
