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