Malaysian Panang Curry with Quorn Pieces

Name: Malaysian Panang Curry with Quorn Pieces
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 175g Quorn Pieces [https://www.quorn.ie/products/chicken-style-pieces]; 1 tbsp Thai Red Curry Paste; 1 tbsp vegetable oil; ½ red pepper, diced; ½ yellow pepper, diced; 4 spring onions, sliced; 1 courgette, sliced; 80g green beans, blanched in boiling water for 2-3 minutes; ½ ripe mango, cut into cubes; 1 tbsp soy sauce; 400ml coconut milk; 50ml pineapple juice

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A delicious Malaysian Panang Curry recipe with Quorn Pieces. Enjoy meat free alternatives with Quorn.

Asian Food Recipes Vegetarian and Vegan Curry Recipes Vegan & Vegetarian Fillets & Pieces Recipes

Serves 4

15 mins

Easy

142 cals
(Per serving)

5g of fat
(Per serving)

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Pieces

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High in Protein

Gluten Free

Low in Saturated Fat

No Soy

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Ingredients

175g Quorn Pieces
1 tbsp Thai Red Curry Paste
1 tbsp vegetable oil
½ red pepper, diced
½ yellow pepper, diced
4 spring onions, sliced
1 courgette, sliced
80g green beans, blanched in boiling water for 2-3 minutes
½ ripe mango, cut into cubes
1 tbsp soy sauce
400ml coconut milk
50ml pineapple juice

Method

Combine the Quorn Pieces with the Thai paste in a bowl.
Preheat the oil in a large pan and gently fry the Quorn Pieces for 2-3 minutes. Add the peppers, spring onions and courgette and continue to cook for 4-5 minutes.
Stir in the remaining ingredients, bring to the boil then simmer for 7-8 minutes.
Enjoy with coriander rice or noodles.

This flavoursome dish can be made in advance – just add the mango and pineapple juice when you reheat.