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What The Cluck Vegan Green Thai Curry
A vegan chicken-style Green Thai Curry recipe, made with our What the Cluck high protein soy-based chicken-style chunks.
- 25 Minutes
- 2 Servings
Ingredients
- 1 pack The Vegetarian Butcher What the Cluck
- 2 tbsp olive oil
- 1 red chilli, deseeded and roughly chopped
- 2 spring onions, roughly chopped
- 1 clove garlic, diced
- 2 cm fresh ginger, peeled
- 1 stick lemon grass, bashed and outer layer removed
- 1 small bunch fresh coriander
- 1 tsp cumin
- juice of 1/2 lime
- 50 grams mangetout, halved
- 1 green pepper, sliced
- 1 yellow pepper, sliced
- 400 ml low fat coconut milk
- 100 ml Knorr vegetable stock
- 1 cup sticky rice
- 1 tbsp coconut chips to garnish (Optional)
Preparation
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Add the chillies, spring onions, garlic, ginger, lemongrass, coriander, cumin, lime juice, olive oil and salt and pepper to a blender and blitz into a fragrant green curry paste.
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In a pan, on a low-medium heat, fry off the fresh curry paste for 3 minutes, then add in the mange-tout and peppers, stir and cook for a further 2 minutes, until the vegetables are starting to soften.
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Pour in the coconut milk and stir, then turn the heat down a little and allow to simmer for 5 minutes.
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Add in The Vegetarian Butcher What The Cluck chicken chunks and stir through, then simmer for a further 5 minutes.
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Serve in bowls with sticky rice, topped with coconut chips and some roughly chopped coriander (optional).
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