Quorn Thai Red Curry With Mango
Need to make curry in hurry? Add a tasty twist to this delicious Thai classic. Paired with mango and Quorn Vegetarian Chicken Pieces, this hassle-free curry is light and packed full of flavour with only a hint of spice.
Love all things Asian food? Try more of our vegetarian Asian food recipes for the perfect Thai-inspired night in. Your tastebuds may need to get their passports at the ready!
Serves 4
10 mins
Easy
296 cals
(Per serving)
Made with Quorn Pieces
High in Protein
Gluten Free
Low in Saturated Fat
No Soy
Ingredients
- 300g pack Quorn Pieces
- 2-3 tbsp red curry paste
- 400g tin coconut milk
- 2 tbsp sugar
- Salt
- 2 stalks lemongrass, discard the tough outer leaves
- ½ ripe mango (diced)
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 1 bunch fresh coriander
- 1 red chili, deseeded and finely chopped
Method
- Heat the oil in a wok, add the red curry paste and sauté
- Pour the coconut milk into the wok and bring to the boil
- Add the sugar, lemongrass, a pinch of salt and soy sauce
- Add the Quorn Pieces and simmer according to cooking instructions
- Before serving, add the mango and bring to the boil again
- Remove the lemongrass and serve with sprinkled coriander and red chilli
- Serve with rice and broccoli
Recipe Inspiration
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