Recipe by

Visit website



Total time

30 minutes


  • 4 spray cooking spray (calorie controlled)
  • 4 tablespoons Thai red curry paste
  • 1 reduced fat coconut milk (can)
  • 350 g deli style chicken style slices
  • 1 aubergine (medium, cut into chunks)
  • 1 whole broccoli (raw cut into florets)
  • 150 g mushrooms chestnut (sliced)
  • 1 tablespoons soy sauce
  • 15 ml lime juice (fresh)
  • 1 teaspoons light brown sugar
  • 10 g coriander (fresh roughly chopped)
  • 1 lime s (medium, cut into wedges, to serve)


  1. Mist a large deep frying pan with cooking spray and set over a medium heat. Add the red curry paste and cook, stirring, for just under 1 minute, or until fragrant.
  2. Add the coconut milk and 200ml cold water, and stir to combine. Bring to the boil, then reduce to a simmer. Add the Quorn and aubergine and cook for 10 minutes, then stir in the broccoli and mushrooms. Cover and cook for another 3-4 minutes, or until the broccoli is just tender.
  3. Stir the soy sauce, lime juice and sugar into the curry, and stir until the sugar is dissolved.
  4. Serve the Thai red curry with the coriander and lime wedges on the side.
  5. View the recipe instructions at




Contains allergens
You may also like

View this recipe plus 5,000 more in our FREE app

Preview in browser for now