Vegetarian recipe for quick and easy Thai Red Curry With Mango

Published Saturday, Jan 31 2015, 10:00 GMT  |  By  |  Add comment
Ditch your local takeaway and make your very own Thai red veggie curry with this simple recipe.

Taking just 15 minutes to cook, this quick dish is great when you fancy a fiery treat with minimal effort. Creamy coconut milk, juicy mango and fiery chilli means this meal will taste just as good as what you get at a restaurant, but without the price tag.

Thai vegetarian curry

© Quorn


  • 350g Quorn Pieces
  • 2-3 tablespoons Thai Red Curry Paste
  • 400ml coconut milk
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 2 stalks of lemongrass, outer leaves removed
  • ½ ripe mango, diced
  • 1 bunch of fresh coriander, finely chopped
  • 1 red chilli, deseeded and finely chopped


1 Gently heat the paste for a minute in a pan and add the coconut milk. Bring to the boil stirring well. Stir in the sugar, soy sauce and lemongrass.

2 Add the Quorn pieces and simmer for 10 minutes. Stir in the mango and cook for a further 2 minutes. Remove the lemongrass stalks.

3 Garnish with red chilli and fresh coriander.

Prep Time

5 minutes

Cook Time

15 minutes

Nutrition Information

Serves 4

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