Quorn Thai curry


  • 300g (10.6 oz) Quorn Pieces or Quorn Vegan Pieces
  • 2 tbsp rapeseed oil
  • 1 onion, cut into 4 pieces
  • 3 cloves of garlic
  • 2-3 small, green chillies
  • 4 sticks of lemongrass, coarse outer leaves removed
  • 50g (1.8 oz) root ginger, peeled
  • 3 tbsp Mirin
  • 4 tsbp light soy sauce
  • 70g (2.5 oz) fresh coriander, remove leaves from the stems and finely chopped
  • 400g (14.1 oz) tin of light coconut milk
  • 4 kaffir lime leaves (optional)
  • 2 small courgettes, sliced then each slice cut into 4 pieces
  • 125g (4.4 oz) green beans, blanched in boiling water for 2-3 minutes
  • Zest and juice of 1 lime


  1. Prepare a paste by blitzing the onion, garlic, chillies, lemongrass, root ginger, Mirin, soy sauce and 20g of the coriander in a food processor
  2. Pre-heat 1 tbsp of the oil in a pan and fry the paste for 1-2 minutes then add the coconut milk and kaffir lime leaves. Bring to the boil then cover and simmer for 10 minutes
  3. Meanwhile, preheat the remaining oil in a pan and fry the Quorn Pieces for 5-6 minutes until golden brown, then add the courgette pieces and cook for a further 3-4 minutes. Add to the coconut milk along with the green beans and lime zest and juice. Cook uncovered for 5 minutes then stir in the remaining coriander.


Preparation time: 25 mins

Serves: 4

Nutrition: 330 calories per serving 


This recipe would also work well with chicken rather than Quorn pieces if you aren't vegetarian. 

  • Recipe courtesy of Quorn 
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