2 tbsp chopped coriander or Thai basil, if available
1 green or red chilli pepper, de-seeded and finely sliced into rings
Marinate the Quorn Pieces in sweet soy sauce for 10 minutes.
Heat the oil and fry the shallots until softened then add the Thai curry paste and cook gently for 2 minutes. Add the coconut milk, the marinated Quorn Pieces and the carrot strips and simmer for 5 minutes.
Add the mange-tout and the bamboo shoots and cook for a few minutes longer - the vegetables should still be crunchy.
Season to taste with salt and freshly ground black pepper.
Garnish with lime wedges, chopped coriander or Thai basil and a few very finely sliced chilli pieces.