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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.