Marinate the Quorn pieces in the 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. Simmer for 5 minutes.
Add the mange tout and the bamboo shoots and cook for a few minutes longer, the vegetables should still have some bite.
Serve the curry with plain boiled Thai rice, and garnish with lime wedges, chopped coriander (or Thai basil) and a few very finely sliced chilli pieces.
* For more information on whether ingredients are suitable for vegetarians, always check the food packaging and nutrition labels.