Quorn Thai Red Curry With Mango

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.

Serves 4


296 cals
(Per serving)

Made with Quorn Vegetarian Chicken Pieces

High in protein
Gluten free
Low in saturated fat
No soy


  • 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


  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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4 out of 5 stars (170)


5 out of 5 stars



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.

Sheena Thorburn

5 out of 5 stars

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


5 out of 5 stars

On point.

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