Quorn Meatless Thai Red Curry with Mango3.1139240506329 out of 5, 1 based on 79 ratings


Quorn Meatless Thai Red Curry with Mango


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

296 CalsPer serving
Serves 4
  • 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
  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 a boil.
  3. Add the sugar, lemongrass, a pinch of salt and soy sauce.
  4. Add the Quorn Meatless Pieces and simmer according to the package cooking instructions.
  5. Before serving, add the mango and bring to a boil again.
  6. Remove the lemongrass and serve with sprinkled cilantro and red chili.
  7. Serve with rice and broccoli.

Made with Quorn Meatless Pieces

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Quorn Spaghetti bolognese has

90% less

saturated fat than a meat version

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