This flavourful Thai red curry recipe is so easy to make at home! Not only is it much tastier than a takeout, because it’s made with vegetarian Quorn Pieces cooked from frozen, it can be on your plate in 15 minutes.
Serves 4
15
mins
Easy
Ingredients
300g Quorn Pieces
2-3 teaspoons red curry paste
400g tin coconut milk
2 tablespoons tomato puree
1 red chili
1 spring onion
1 tbsp cumin powder
Salt to taste
Oil for frying
Method
Fry the Quorn Pieces in oil for a few minutes until golden.
Add the curry paste, tomato puree and cumin and fry a little more.
Pour over the coconut milk and bring to the boil, then season with salt and simmer for a few minutes.
Chop the chilli and spring onion and garnish to serve.