Quorn Coconut curry

Another recipe from the Quorn kitchen.  The people over at the Quorn Supremacy have given this one a go too.

Serves 4

300g Quorn steak strips
3 tbsp veg oil
1 onion, chopped
2 cloves of garlic, crushed
2 tbsp thai red curry paste (make sure it’s veggie!)
400ml coconut milk
175g cherry toms, halved
1 tbsp toasted desicated coconut
2 tbsp fresh coriander plus extra for garnish

for the chilli rice
300g jasmine rice
1 red chilli, de-seeded & finely chopped
3 spring onions, trimmed & sliced
50g frozen peas


  1. boil the kettle (for the rice)
  2. heat 2 tbsp of oil in a large frying pan
  3. add onion & garlic & cook for 3-4 mins until softened.
  4. stir in the curry paste & cook for 1 min
  5. stir in the quorn steak strips & stir-fry for 5mins
  6. put the rice on
  7. add the coconut milk to the quorn & bring to the boil. simmer for 5 mins
    1. heat 1 tbsp oil in a large frying pan or wok
    2. add the chilli, spring onion & peas.  Stir fry for 5 mins
    3. stir in the cooked rice
  8. toss the cherry tomatoes, desicated coconut & chopped corriander into the curry & heat through for 2-3mins
  9. serve the curry with the rice & chopped coriander.

DH made this, he said it was easy to do & tasted very nice too. We had to have it with the normal quorn chunks as they didn’t have any of the steak strips at the supermarket.


    Vegetarian. One husband, Two cats, Three kids.

    Tagged with:
    Posted in Main Meal, Vegetarian

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