Vegetarian curry with Quorn chicken

Helloo! Thought I would share with you another recipe that David and I tried out this week! This time we decided to try out Quorn chicken, and my friend Maya recommended this dish! Quorn is actually made of mycoprotein that is derived from the Fusarium venenatum fungus which is grown by fermentation. The fungus culture is dried and mixed with egg white and then adjusted in texture and taste to replicate meat! Is packed with protein, is cheaper than normal meat, and is a lot better for the planet! It’s carbon footprint for example is claimed to be 70 % less than that of beef. I am quite excited about trying out lots of meat substitutes, so if you guys no any brands or recipes, please tell! Ingredients  (rough estimations, just do what you want really):

  • half a bag of Quorn chicken
  • 1/4 of a Broccoli
  • 1 pepper
  • 3-4 spring onions
  • 1/4 red onion
  • Green (or red) Thai curry paste
  • Coconut milk
  • Rice

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This meal was actually incredibly easy to make! All we had to do was chop our vegetables up and add them to a hot pan together with the chicken. We fried it all until they looked fairly cooked before adding a couple of teaspoons of curry paste which we mixed in, followed by the coconut milk. We left it all to simmer for a bit before adding some salt and pepper. In addition to this, we cooked some rice.

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And there you go! I really loved the chicken! I would even argue it worked better than normal chicken for this dish, as it absorbed all the flavours and was incredibly juicy! I have also tried using the chicken with another rice dish with cream, mushrooms and onions (see this post), and again, it worked incredibly well! Definitely going to start using it regularly!

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