Quorn Meatless Thai Red Curry with Mango

Name: Quorn Meatless Thai Red Curry with Mango
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Thai
Ingredients: 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

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A red curry with lemongrass, mango, and Quorn Pieces in a terra cotta bowl with a bowl of rice on the side.

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.

Vegan And Vegetarian Asian Recipes Global Cuisine Vegan & Vegetarian Cutlets And Pieces

Serves 4

10 mins

Easy

296 cals
(Per serving)

Made with Quorn Meatless Diced ChiQin Pieces

See product See recipes

Soy-free

Excellent source of protein

Non-gmo

Ingredients

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

Method

Heat the oil in a wok, add the red curry paste and sauté.
Pour the coconut milk into the wok and bring to a boil.
Add the sugar, lemongrass, a pinch of salt and soy sauce.
Add the Quorn Meatless Pieces and simmer according to the package cooking instructions.
Before serving, add the mango and bring to a boil again.
Remove the lemongrass and serve with sprinkled cilantro and red chili.
Serve with rice and broccoli.