Red Curry Quorn

I rarely, rarely, rarely cook with meat substitutes. I really don't like most of them. Quorn is made from mushroom protein and.. well, it's not meat, that's for sure. Some swear it tastes just like beef, or chicken, or well, some kind of meat, but for me..? Well, no. The texture *is* different. And the flavor isn't much at all, which is why it needs lots of seasoning. Anyway, I did cook this curry using quorn "mince", so I thought I'd share it with you. Maybe some of you have a bag of quorn in your freezer, like I did...

Red Curry Quorn
(printable recipe)
Serves 4

500 g quorn mince
cooking oil
1 yellow onion, finely chopped
1-2 tbsp red curry paste
a thumb-sized piece of ginger, finely grated
2 garlic cloves, grated or minced
1 red pepper, finely chopped
400 ml coconut milk
water
pinch of sugar
salt
chili powder
garam masala
1-200 ml single cream
2-3 tbsp japanese soy sauce

Fry the quorn and the onion with red curry paste in some cooking oil. Add ginger, garlic and red pepper, and fry for a few more minutes. Add coconut milk, and season with a pinch of sugar, salt, chili and garam masala. You might want to add some water to make it saucier. Cook for ten minutes or so. Towards the end, season with more spices and soy sauce, and stir in some single cream to make the flavors a bit more round and smooth.

Recipe in Swedish:
Quorngryta med röd curry