preparation time:

15 minutes

cooking time:

10 Minutes

Large frying pan

Wooden spoon or spatula

Chopping boards

Knives

Plate or bowl for serving

Step 1: "Crack" the Coconut Cream (The Traditional Secret)

1. Turn the hob to medium-high heat. Add the coconut milk and let it bubble away for 2–3 minutes until it starts to separate and look shiny. Some coconut milks with emulsifiers won't split.
2. Add the green curry paste directly into this hot coconut milk. Stir it continuously for 1–2 minutes. This is how traditional Thai chefs fry off their spices without burning them!

Step 2: Add the Quorn

Add the Quorn pieces to the wok. Stir everything together so the protein is fully coated in the bubbling, fragrant green coconut mixture.

Step 3: Simmer and Infuse

1. Add the Makrut lime leaves and tear them down the middle (avoiding the stem) before dropping them into the pan. Lesson tip: Smelling their hands after tearing the leaves shows them where the strong citrus aroma comes from.
2. Simmer gently for 5 minutes.

Step 4: Season the "Thai Balance"

Add the fish sauce and palm sugar to the simmering curry. Stir until the sugar dissolves.

• Taste Lesson: Thai cooking is a balancing act. The fish sauce provides the salt, the palm sugar provides the sweet, and the paste provides the spice!

Step 5: The Green Veggies

Toss in your green beans/bamboo shoots/baby corn. Simmer for a final 3–4 minutes until the vegetables are cooked through but still beautifully vibrant and crunchy.

Step 6: The Thai Basil Finish

Turn the heat off entirely. Stir in the fresh Thai basil leaves right at the very end so they wilt into the residual heat without losing their distinct aniseed flavor. Serve hot over steaming bowls of jasmine rice.