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Quorn Thai Red Curry With Mango

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Try this delicious twist on an old classic. Made with mango and Quorn Chunks, this hassle-free curry is light and packed full of flavour.

Serves 4


  • 300g pack Quorn Chunks
  • 2-3 tbsp red curry paste
  • 400g tin coconut milk
  • 2 tbsp sugar
  • Salt
  • 2 stalks lemongrass, discard the tough outer leaves
  • ½ ripe mango (diced)
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • 1 bunch fresh coriander
  • 1 red chili, deseeded and finely chopped

Made with Quorn Chunks

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