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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