Pretend you’re in Malaysia with this creamy meat-free chicken pieces laksa.
Ingredients (serves 4)
1 tbsp sesame oil
2 cloves of garlic, crushed
3cm piece of root ginger, grated
1 red chilli, diced
1 tsp turmeric
2 tsp curry powder
300g Quorn Meat Free Chicken Pieces
4 spring onions, diced
100g green beans, cooked for five minutes in hot water
4 tbsp light soy sauce
500ml coconut milk, light
100ml vegetable stock
150g fine rice noodles, cooked according to pack instructions (approximately 300g cooked weight)
2 tbsp fresh coriander, finely chopped
Juice of ½ lime
Salt and pepper to taste
Method
Heat the oil in a large pan and gently fry the garlic, ginger, chilli and spices for two to three minutes.
Stir in the Quorn Pieces and fry for a further minute.
Add the spring onions, green beans, soy sauce, coconut milk, vegetable stock and noodles.
Bring to the boil then simmer for five to 10 minutes until all the ingredients are piping hot. Add the coriander and lime juice.
Recipe courtesy of Quorn
