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Quorn Thai Red Curry With Mango

(172)

5 out of 5 stars

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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

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!

Asian Food Recipes Vegan and Vegetarian Curry Recipes Quorn Chicken Pieces & Fillets Recipes

Serves 4

10 mins

Easy

296 cals
(Per serving)

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

Made with Quorn Vegetarian Chicken Pieces

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High in Protein

Gluten Free

Low in Saturated Fat

High in Fibre

No Artificial Ingredients

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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

  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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The nation has spoken

(172)

5 out of 5 stars

Molly

5 out of 5 stars

Increeddddible! Great balanace of spice and sweetness. Make sure to use authentic curry paste rather than supermarket stuff

nyn

5 out of 5 stars

Super vlees vervanger! Hier al jaren favoriet. Hoog in proteïne en zonder gluten, lactose en soja! En daardoor FOD-MAP veilig. Vooral zonder soja is niet makkelijk te vinden... nu hopen dat ze de alergenen in de Jumbo-app eindelijk aanpassen. En dat Quorn weer gewoon terug komt in de supermarkt. <3

Tilly

5 out of 5 stars

On point.

Sheena Thorburn

5 out of 5 stars

Really easy to make and tastes amazing - will definitely make it again and again.

Joanna

5 out of 5 stars

I made this with mushrooms, green beans, peas and spinach leaves, added noodles and it was an amazing veggie dinner.

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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)

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

  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
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