What The Cluck Vegan Green Thai Curry

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


  • 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)


  • 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.

  • 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.

  • Pour in the coconut milk and stir, then turn the heat down a little and allow to simmer for 5 minutes.

  • Add in The Vegetarian Butcher What The Cluck chicken chunks and stir through, then simmer for a further 5 minutes.

  • Serve in bowls with sticky rice, topped with coconut chips and some roughly chopped coriander (optional).

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