Coconut lime and coriander quorn curry


A Thai inspired quorn curry with lingering scent of coconut and tantalizing lime flavour.


  • 300 g Quorn chicken style pieces
  • 200 ml coconut milk
  • zest of 1 lime
  • juice of 1/2 lime
  • 1 tbsp sunflower/vegetable oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 1/2 tbsp soy sauce
  • pinch of paprika
  • pinch of black mustard seeds
  • 1 green chilli finely chopped
  • handful of fresh coriander finely chopped
  • 1/2 tsp sugar
  • salt to taste



  1. Heat up oil in a medium sized saucepan, put mustard seeds into the oil and cover. Once they start to pop slowly add the quorn pieces
  2. Throw in the ground cumin, ground coriander and paprika. Coat pieces thoroughly and let the quorn pieces brown off in the oil tossing occasionally
  3. Once the quorn is tender, takes around 10-15 mins on slow heat pour in the coconut milk, soya sauce and lime juice. Sprinkle in the lime zest, sugar, chilli and salt to taste. Mix well.
  4. Cover and simmer slowly for 15 mins or until coconut sauce has thickened
  5. Lastly top with fresh coriander and serve with basmati rice

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