The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Golden Plant-Based ‘Chick'n’ & Black Rice
Try this vibrant, vegan Thai curry – expertly-crafted by Mindful Chef x Giggling Squid. You’ll sizzle plant-based chick’n pieces with courgettes and fine green beans. Swirl in coconut milk, then turn up the brightness with turmeric and lime juice. Serve with black rice and get ready to feast. It’s a celebration of Thailand on your table!
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 1 unwaxed lime (use half)
- 100g black rice (use half) (black rice (100%))
- 200g fine beans (use half)
- 11g vegetable stock powder (use a quarter) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 1 tbsp chilli paste (use half) (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 handful of fresh coriander (use half)
- 2 tsp maple syrup (use half)
- 200ml coconut milk (use half) (Coconut, Water)
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 3 tbsp thai yellow curry paste (use half) (lemongrass, shallots, ginger, garlic, galangal, green chilli, kaffir lime zest, water, salt, ground coriander, cumin, coriander, basil, lemon juice, Turmeric, cardamom, cornflour, black pepper, turmeric extract.)
- 0.5 tsp turmeric (use half)
- 2 courgette
- 160g plant-based chick'n pieces (use half) (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
Nutritional Information
Calories: 646
Protein: 32g
Carbs: 53g
Fat: 31g
Ingredients
- 1 unwaxed lime
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 160g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 100g black rice (black rice (100%))
- 2 courgette
- ½ tsp turmeric
- 200ml coconut milk (Coconut, Water)
- 200g fine beans
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 handful of fresh coriander
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 2 tsp maple syrup
- 3 tbsp thai yellow curry paste (lemongrass, shallots, ginger, garlic, galangal, green chilli, kaffir lime zest, water, salt, ground coriander, cumin, coriander, basil, lemon juice, Turmeric, cardamom, cornflour, black pepper, turmeric extract.)
Nutritional Information
Calories: 612
Protein: 29g
Carbs: 49g
Fat: 30g
Golden Plant-Based ‘Chick'n’ & Black Rice
Try this vibrant, vegan Thai curry – expertly-crafted by Mindful Chef x Giggling Squid. You’ll sizzle plant-based chick’n pieces with courgettes and fine green beans. Swirl in coconut milk, then turn up the brightness with turmeric and lime juice. Serve with black rice and get ready to feast. It’s a celebration of Thailand on your table!
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve & a large frying pan
Get the rice on
- Add the rice to the saucepan and boil for 30-35 mins, until cooked, then drain
Prep the veg
- Thinly slice the courgettes into half-moons
- Trim and cut the fine green beans into 2cm pieces
Build the dish
- Heat a large frying pan with 2 tsp oil on medium-high heat. Once hot, add the chick'n pieces to the pan, along with the courgettes
- Cook for 5-6 mins, until the chick'n pieces begin to brown
- Add the curry paste, cook for 1 min, then add the coconut milk, tamari, turmeric, chilli paste, maple syrup and half of the stock powder
- Add 100ml water (50ml for 1 person) and bring to a simmer for 2-3 mins, until the sauce has thickened
Last bits
- Add the fine green beans to the curry and cook for a final 2-3 mins, until softened
- Season with salt, then squeeze over the juice from half a lime
- Roughly chop the coriander for garnish
Plate up
- Serve the chick'n curry alongside the black rice
- Serve with the remaining lime, cut into wedges, and scatter over the coriander
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