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Malaysian Panang Curry with Quorn Meat Free Pieces

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A delicious Malaysian Penang Curry recipe with Quorn Pieces. Enjoy a meat free meal with Quorn.

Asian Curries Winter Comfort Food Recipes

Serves 4

15 mins

Easy

142 cals
(Per 100g)

5g of fat
(Per 100g)

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Meat Free Pieces

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

Ingredients

  • 175g Quorn Meat Free 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.

Recipe Inspiration

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