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Recipes for Everyone

Quorn Meatless Chicken Thai Red Curry with Mango

Serves 4
cooking time
10 - 15 mins
296 cals * Per Serving
2.4g sat fat * Per Serving

Try this delicious twist on an old classic. Made with mango and Quorn Chik’n Tenders, this hassle-free curry is light and packed full of flavour.


  • 1 12 oz bag Quorn Chik’n Tenders
  • 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 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 Meat Free Chik’n Tenders 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
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