Quorn Meatless Thai Red Curry with Mango

Name: Quorn Meatless Thai Red Curry with Mango
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Thai
Ingredients: 1 12 oz bag Quorn Meatless Pieces; 2-3 tbsp red curry paste; 1 14oz can 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 cilantro; 1 red chili, deseeded and finely chopped

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A red curry with lemongrass, mango, and Quorn Pieces in a terra cotta bowl with a bowl of rice on the side.

Try this delicious twist on a old classic. Made with mango and Quorn Meatless Pieces, this vegetarian Thai red curry is light and packed full of flavour.

The mango adds some sweetness that pairs well with the spice while Quorn Meatless Pieces are the ideal chicken substitute for vegetarians in this Thai curry. Serve with a generous helping of rice for a filling meal or dish up with a lighter side salad at lunch.

Vegan And Vegetarian Asian Recipes Global Cuisine Vegan & Vegetarian Cutlets And Pieces

Serves 4

10 mins

Easy

296 cals
(Per serving)

Made with Quorn Meatless Diced ChiQin Pieces

See product See recipes

Soy-free

Excellent source of protein

Non-gmo

Ingredients

1 12 oz bag Quorn Meatless Pieces
2-3 tbsp red curry paste
1 14oz can 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 cilantro
1 red chili, deseeded and finely chopped

Method

Heat the oil in a wok, add the red curry paste and sauté.
Pour the coconut milk into the wok and bring to a boil.
Add the sugar, lemongrass, a pinch of salt and soy sauce.
Add the Quorn Meatless Pieces and simmer according to the package cooking instructions.
Before serving, add the mango and bring to a boil again.
Remove the lemongrass and serve with sprinkled cilantro and red chili.
Serve with rice and broccoli.