½ x 500g packet frozen Birds Eye Stir Fry – Thai Style
375ml can light coconut flavoured evaporated milk
1 ½ cups water
1 stalk lemon grass, split
2 Kaffir lime leaves
20g palm sugar
2 teaspoons fish sauce
Coriander for serving
Method
Heat oil in a non-stick wok or frypan, add frozen Quorn Pieces cook for 2 minutes.
Add curry paste and cook till fragrant.
Stir in coconut milk, water, frozen Birds Eye Vegetables, lemon grass, Kaffir lime leaves, palm sugar and fish sauce bring to the boil, cover with lid and simmer for 5 minutes.
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