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Photo of Quorn™ & vegetable red Thai curry by WW

Quorn™ & vegetable red Thai curry

7
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy

Ingredients

Calorie controlled cooking spray

4 spray(s)

Thai red curry paste

4 tablespoon(s)

Reduced fat coconut milk, tinned (7.7% Fat)

1 can(s)

Vegan chicken pieces

350 g, We used Quorn Deli style

Aubergine

1 medium, cut into chunks

Broccoli, raw

1 whole, cut into florets

Mushrooms

150 g, chestnut, sliced

Soy Sauce

1 tablespoon(s)

Lime Juice, Fresh

15 ml

Light Brown Sugar

1 teaspoon(s)

Coriander, fresh

10 g, roughly chopped

Lime

1 medium, cut into wedges, to serve

Instructions

  1. Mist a large deep frying pan with cooking spray and set over a medium heat. Add the red curry paste and cook, stirring, for just under 1 minute, or until fragrant.
  2. Add the coconut milk and 200ml cold water, and stir to combine. Bring to the boil, then reduce to a simmer. Add the Quorn and aubergine and cook for 10 minutes, then stir in the broccoli and mushrooms. Cover and cook for another 3-4 minutes, or until the broccoli is just tender.
  3. Stir the soy sauce, lime juice and sugar into the curry, and stir until the sugar is dissolved.
  4. Serve the Thai red curry with the coriander and lime wedges on the side.

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