Quorn™ & vegetable red Thai curry
Calorie controlled cooking spray
Thai red curry paste
Reduced fat coconut milk, tinned (7.7% Fat)
Vegan chicken pieces
350 g, We used Quorn Deli style
1 medium, cut into chunks
1 whole, cut into florets
150 g, chestnut, sliced
Lime Juice, Fresh
Light Brown Sugar
10 g, roughly chopped
1 medium, cut into wedges, to serve
- 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.
- 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.
- Stir the soy sauce, lime juice and sugar into the curry, and stir until the sugar is dissolved.
- Serve the Thai red curry with the coriander and lime wedges on the side.