Malaysian Panang Curry with Quorn Pieces

A delicious Malaysian Panang Curry recipe with Quorn Pieces. Enjoy meat free alternatives with Quorn.

Serves 4

15 mins

Easy

142 cals
(Per serving)

5g of fat
(Per serving)

Ingredients

  • 175g Quorn Pieces
  • 1 tbsp Thai Red Curry Paste
  • 1 tbsp vegetable oil
  • ½ red pepper, diced
  • ½ yellow pepper, diced
  • 4 spring onions, sliced
  • 1 courgette, sliced
  • 80g green beans, blanched in boiling water for 2-3 minutes
  • ½ ripe mango, cut into cubes
  • 1 tbsp soy sauce
  • 400ml coconut milk
  • 50ml pineapple juice

Method

  1. Combine the Quorn Pieces with the Thai paste in a bowl.
  2. Preheat the oil in a large pan and gently fry the Quorn Pieces for 2-3 minutes. Add the peppers, spring onions and courgette and continue to cook for 4-5 minutes.
  3. Stir in the remaining ingredients, bring to the boil then simmer for 7-8 minutes.
  4. Enjoy with coriander rice or noodles.

This flavoursome dish can be made in advance – just add the mango and pineapple juice when you reheat.