Quorn Meatless Thai Red Curry with Mango

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.

296 Cals Per serving
Serves 4
10 mins


  • 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

Made with Meatless Chicken Tenders

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Sustainable nutrition

Did you know?

Quorn Spaghetti bolognese has 90% less saturated fat than a meat version

Save the equivalent in carbon emissions to 20,000 boiling kettles by swapping beef to Quorn Grounds, once a week for a year

The water usage of Quorn Grounds is 10x lower than beef

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