14th Mar 2012 - 10:07
Ingredients
serves 10 Ingredients 450g/1lb Quorn pieces 15ml/1 tbsp oil 10ml/2 tsp Thai green curry paste 100g/4oz spring onions, sliced 200g/7oz red pepper, sliced 4 pineapple rings, finely chopped 600ml/1pt coconut milk 1 lime, juice and grated zest 5ml/1 tsp cornflour 100ml/4floz pineapple juice salt to season (optional)
Preparation method
Method Marinate the Quorn pieces with the curry paste, spring onions, pepper, pineapple and lime juice and zest for 30 minutes. Heat the oil in a frying pan; fry the Quorn pieces lightly for a couple of minutes. Add the coconut milk. Mix the cornflour with the pineapple juice and add to the curry, stirring so it doesn’t go lumpy. Simmer gently for a further 5 mins. Season to taste. Serve on a bed of rice.
Recipe courtesy of