Date posted: 09/02/2017

Burmese quorn curry

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Everyday Favourites extended life vegetable oil - tin 50ml
Onion 150g
Quorn pieces 600g
Knorr blue dragon thai red curry paste 75g
Chef william madras curry powder 7g
Thai coconut milk 500ml
Fish Sauce 30ml
Everyday Favourites chopped tomatoes 200g
Coriander 50g


  1. Heat the oil in the pan then add the chopped onion and cook until tender then add the quorn pieces and brown all over
  2. Then add the paste and the powder and coat the chicken and allow to cook for a minute
  3. Add the coconut milk, fish sauce and chopped tomatoes and allow to simmer for 30 minutes until sauce has thickened and chicken is hot
  4. Chop the coriander and garnish the curry

Serves: 10

Chef tip

Serve with rice

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