Coconut and Peanut Quorn Chicken Recipe

Rosana’s Brazilian Quorn recipe uses chicken-style pieces to create a hearty, tasty dish. Ready in just 25 minutes, this quick and easy recipe is a great way to inject a little Latin flavour into your midweek meals.

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This recipe is based on the sunny and tropical ingredients of Brazil, where the use of coconut and peanuts in recipes is quite common. Quorn products are protein-rich, high in fibre and low in calorie, and are a great substitute for meat.

It's a well-liked food within the vegetarian community, and an excellent way to reduce your meat intake if you just want to cut down. It's known that eating plenty of high-quality protein together with exercise can leave you looking and feeling great. Quorn chicken and meat pieces absorb flavours well, making it a very versatile product to cook with.

500g of Quorn chicken pieces
90g of peanut butter
3 tbsp of coconut oil
lime juice, 2 soup spoons
1 tbsp of ginger, grated
1 tsp freshly ground black pepper
55g of dried shrimp, peeled and ground
2 garlic cloves, crushed
1 handful of coriander
1 large onion, finely diced
200ml of coconut cream
salt, to taste
chilli, to decorate
coconut, shaved, to decorate

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To begin, season the Quorn with crushed garlic, lime juice and pepper, then leave it to marinate for 5 minutes

In a large saucepan, heat the coconut oil and sauté the Quorn chicken pieces with the onions for about 10 minutes, stirring from time to time until golden

In a blender or food processor, process the coriander, peanut butter and ginger with 50ml of water. Add the mix to the Quorn and, if using, add the dried shrimp too. Cook over medium-low heat for a further 5 minutes

Add the coconut cream and simmer a little longer, for about 3-5 minutes. If the stock starts to dry out too much, add a little water. Taste and season if needed

Serve immediately topped with coconut shavings, ground roasted peanuts, chilli and lime wedges on a bed of white rice