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Quorn Thai Red Curry With Mango

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Vegetarian Thai red curry made with Quorn Pieces, peppers and mango served in a ceramic dish next to a bowl of rice
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Try this delicious twist on an old classic. Made with mango and Quorn Pieces, this hassle-free curry is light and packed full of flavour.

Asian Curries Fillets & Pieces

Serves 4

10 mins

Easy

296 cals
(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

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High in Protein

Gluten Free

Low in Saturated Fat

Ingredients

  • 300g pack Quorn Meat Free 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

  1. Heat the oil in a wok Add the red curry paste and sauté.
  2. Pour the coconut milk into the wok and bring to the boil.
  3. Add the sugar, lemongrass, a pinch of salt and soy sauce.
  4. Add the Quorn Pieces and simmer according to cooking instructions.
  5. Before serving, add the mango and bring to the boil again.
  6. Remove the lemongrass and serve with sprinkled coriander and red chilli.
  7. Serve with rice and broccoli.

Recipe Inspiration

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