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.
- 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
Method1 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 Time5 minutes
Cook Time15 minutes
Nutrition InformationServes 4
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