Chick-free Green Curry
- 200 g Rice
- 2 tsp Coconut Oil
- 2 tbsp Green Curry Paste
- 2 Shallots
- 1 dl Coconut Milk
- 2 Kaffir Lime Leaves
- 1 pack Emborg Plant-based Chick-free Strips
- 1 handful Coriander Leaves
- 6 Spring Onions
- 2 green Chillies
Impress friends and family with this Thai-inspired green curry with plant-based chicken strips - a vegan take on a delicious and flavourful curry.
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 1 minute 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, just add some water.
Next, stir in the Emborg Plant-based Chick-free Strips and allow to simmer for a couple of minutes, until the Chick-free Strips are heated through.
Finish up by chopping coriander, spring onions, limes and chillies, and adding half of the spring onions to the curry.
Serve the curry with the boiled rice and lime, and top with the coriander, remaining spring onions and chilli.
Tip: Add bell pepper, broccoli or sugar snaps for an even greener variation!