- Quorn Thai Red Curry With Mango
Quorn Thai Red Curry With Mango3 out of 5, 1 based on 7 ratings
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.
296 kJPer serving
- 300g pack Quorn Pieces
- 2-3 tbsp red curry paste
- 400g tin coconut milk
- 2 tbsp sugar
- 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
Heat the oil in a wok, add the red curry paste and sauté.
Pour the coconut milk into the wok and bring to the boil.
Add the sugar, lemongrass, a pinch of salt and soy sauce.
Add the Quorn Pieces and simmer according to cooking instructions.
Before serving, add the mango and bring to the boil again.
Remove the lemongrass and serve with sprinkled cilantro and red chilli.
Serve with rice and broccoli.