A good friend of mine recently started a PhD (smartie pants) in which she’ll be studying mycoprotein, the main ingredient used in Quorn products. When Quorn first hit the supermarkets, I was an avid fan but gradually stopped using it, for not particular reason other than it wasn’t top of mind when I went to do my shopping.
At the weekend, I made a delicious Thai Red Chicken Curry for my friends coming to my house for some birthday celebrations. The curry was well received and when Monday came around, and the curry was all gone, I decided to make it again, only this time with Quorn pieces instead of chicken.
The result was delicious, as well as contributing to my Meatfree Monday. This recipe serves one. If you are scaling up, I suggest using a mix of yellow and red peppers for more variety and colour.
Hope you enjoy!
1 tbsp vegetable oil
1 yellow pepper, chopped
3 garlic cloves, sliced
1 tsp Thai Red curry paste
100ml coconut milk
1/4 bag Quorn pieces
Basmati rice, to serve
Cook the rice according to packet instructions.
Heat the oil over a medium heat in a pan. Add the pepper and garlic and cook for 5 minutes.
Stir in the curry paste and coconut milk, bring to a simmer and allow to cook for 5 minutes.
Add the Quorn pieces and allow to simmer for a further 10 minutes.
Serve with the basmati rice.