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Thai Coconut Curry with Quorn Pieces

A bowl of Thai Noodle Soup with Quorn Vegan Pieces topped with sliced red chilli and sat beside a bowl of crunchy bread.

Fancy a curry night? Our Quorn version packs in all the flavor, but with fewer calories and less saturated fat.

Serves 4

22 mins

A Little Effort

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Meat Free Pieces

High in Protein

Gluten Free

Low in Saturated Fat


  • 200 grams Quorn Pieces
  • 2 tablespoons cooking oil
  • 1 teaspoon chopped ginger
  • 2 tablespoons chopped garlic
  • 1 cup cubed potato
  • 1 cup sliced carrot
  • 1 red chili, chopped
  • 1 tablespoon all-purpose flour
  • 1 tablespoon curry powder
  • 2 cups vegetable broth
  • 2 cups coconut cream
  • salt and pepper to taste


  1. Pre-heat cooking oil in a pan over medium heat and sauté ginger and garlic until aromatic. Add potato and carrot then cook until tender.
  2. Place red chili, flour and curry powder in the pan and cook until flour is slightly brown. Pour in vegetable broth and coconut cream slowly while stirring until thickened.
  3. Add Quorn Pieces and simmer for 12 minutes. Season with salt and pepper to taste.

Chef’s Note: To make vegetable broth at home: Heat oil in a soup pot. Add onion, celery, carrots, spring onions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.

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