Thai Green Veggie Curry

I love this because it REALLY doesn’t take long to make. 

1. Grab two pots - one for rice and one for the curry. 

2. Measure out 300g of rice into one and cover with cold water, add a teaspoon of salt and pop it on the heat to boil. When it reaches a boil, bring it down to simmer. I cook it until the liquid is all absorbed by the rice, making sure to stir from time to time so it doesn’t stick (around 10-12 minutes). A lot of people will tell you to wash your rice - you can, but I never do (lazy bones over here!) You can also go microwave rice if you want to :) 

3. While the rice is going, you’re going to chop up your veggies - you can chop them in whatever way you like, I like a rough chop for a curry, basically taking them to a bite size rather than massive. 

4. Heat a teaspoon of oil in your bigger pot. When it’s hot add the veggies, quoin and edamame. Give them a stir so the frozen items can start to thaw quickly. 

5. Then add a tablespoon of Thai curry paste and the tin of coconut milk and mix. You can mix these together in a bowl before adding if you like, but that depends if you want extra dishes to do. 

6. Bring it all up to the boil and then simmer for 15 minutes. Stir occasionally. 

7. Serve up your rice into containers and pour the curry over the top. This will be around 4-5 portions. 

I’ve chosen these veggies specifically because they’re higher in protein, plus your Quorn and edamame to pack a protein punch! If you’d prefer not to have meat replacements however, you can swap the Quorn for chickpeas and cook in the same way. 

Serves 4

420 calories per serving

25g Protein

38g Carbs

12g Fat

Swap out the protein source for something else if you prefer