• 350g pack Quorn meat free chicken style pieces
  • 2 tablespoons dark soy sauce
  • 1 tablespoon vegetable oil
  • 6-8 shallots or 2 small red onions, quartered
  • 1-2 tablespoons vegetarian Thai green curry paste
  • 200ml tinned coconut milk
  • 1 medium carrot, cut into long thin strips
  • 100g mange tout
  • 100g bamboo shoots
  • Boiled Thai rice, to serve
  • Lime wedges, to serve
  • 2 tablespoons coriander (or Thai basil), chopped, to serve
  • 1 green or red chilli, deseeded and finely sliced, to serve


  1. 1

    Marinate the Quorn pieces in the soy sauce for 10 minutes.

  2. 2

    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.

  3. 3

    Add the mange tout and the bamboo shoots and cook for a few minutes longer, the vegetables should still have some bite.

  4. 4

    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.

  5. 5

    * For more information on whether ingredients are suitable for vegetarians, always check the food packaging and nutrition labels.

Nutritional Details

Each serving provides
  • Energy 645kj 154kcal 8%
  • Fat 5.4g 8%
  • Saturates 0.9g 5%
  • Sugars 6.1g 7%
  • Salt 2.2g 37%

% of the Reference Intakes

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