Try these delicious Chick-free Green Curry. Impress friends and family with this Thai-inspired green curry with plant-based chicken strips - a vegan take on a delicious and flavourful curry. Click here for full recipe.

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Ingredients
Instructions

Chick-free Green Curry

Asian
Dinner
Thai
Plant-based

Impress friends and family with this Thai-inspired green curry with plant-based chicken strips - a vegan take on a delicious and flavourful curry.

40 mins

2 persons

Ingredients

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    Instructions

    • Start by cooking the rice in a pot according to the instructions on the package.

    • Heat the oil in a wok or large pan on medium heat. Add the green curry paste and chopped shallots, then fry for 2-3 minutes to release the vibrant flavours.

    • Add the coconut milk and lime leaves and let the curry simmer for approximately 15 minutes. If you prefer more sauce, you can add some water too.

    • Next, stir in the plant-based chicken strips and allow to simmer for a couple of minutes, until the strips are cooked through.

    • Finish up by finely slicing the coriander, spring onions, and green chillies. Add half of the spring onions to the curry at this stage.

    • Slice the lime into wedges for garnish.

    • Serve the curry with the cooked rice and with lime on the side, and top with the coriander, remaining spring onions and green chillies.

    Tip: Add bell pepper, broccoli or sugar snaps for an even greener variation!

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    emborg
    40 mins
    2 persons

    Chick-free Green Curry

    Impress friends and family with this Thai-inspired green curry with plant-based chicken strips - a vegan take on a delicious and flavourful curry.
    Chick-free Green Curry - Emborg


    2 persons

    Ingredients

      Add to shopping list

      Instructions

      • 1. Start by cooking the rice in a pot according to the instructions on the package.

      • 2. Heat the oil in a wok or large pan on medium heat. Add the green curry paste and chopped shallots, then fry for 2-3 minutes to release the vibrant flavours.

      • 3. Add the coconut milk and lime leaves and let the curry simmer for approximately 15 minutes. If you prefer more sauce, you can add some water too.

      • 4. Next, stir in the plant-based chicken strips and allow to simmer for a couple of minutes, until the strips are cooked through.

      • 5. Finish up by finely slicing the coriander, spring onions, and green chillies. Add half of the spring onions to the curry at this stage.

      • 6. Slice the lime into wedges for garnish.

      • 7. Serve the curry with the cooked rice and with lime on the side, and top with the coriander, remaining spring onions and green chillies.