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Heat oil in a large pot over medium-high heat. Add
the curry paste and cook quickly for about 30
seconds without burning it. Add the stock, coconut
milk and ginger and bring it to a boil. Add the
chicken, cover and reduce heat to medium-low. Cook
until quorn is cooked through, about 15 minutes.
Add the sugar and vegetables. Turn heat up and
cook until vegetables are just cooked but still
crunchy, about 5 minutes.
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