Recipes

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

15 mins

Easy

296 kJ
(Per serving)

Made with Quorn Pieces

Low in fat
Good source of protein
Good source of fibre

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 cilantro
  • 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 cilantro and red chilli.
  7. Serve with rice and broccoli.

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