What The Cluck Vegan Green Thai Curry

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).