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.
Thai Green Vegan Chick'n Curry with Brown Rice & Mixed Veg
A crowd-pleasing classic the whole family will love. Starring plant-based chick'n pieces, pan-fried until golden. You'll swirl them through a creamy coconutty curry, studded with vibrant peppers and crunchy mangetout, and infused with Thai curry paste. On the side? Nutty wholegrain basmati. Clean plates guaranteed!
Prep in 10
1/3 daily fibre
5 plants
Family-friendly
Serving size
Ingredients
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 160g mangetout
- 80g creamed coconut
- 1 handful of fresh coriander
- 1 tbsp maple syrup (maple syrup(100%))
- 6 tbsp thai green curry paste (green chilli, lemongrass, garlic, lime leaves, galangal, coconut palm sugar, salt, rapeseed oil, starch, ground coriander, basil, coriander, lime juice, spinach oleoresin, turmeric powder, black pepper)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 pepper
- 2 onion
- 320g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
Nutritional Information
Calories: 542
Protein: 23g
Carbs: 50g
Fat: 26g
Thai Green Vegan Chick'n Curry with Brown Rice & Mixed Veg
A crowd-pleasing classic the whole family will love. Starring plant-based chick'n pieces, pan-fried until golden. You'll swirl them through a creamy coconutty curry, studded with vibrant peppers and crunchy mangetout, and infused with Thai curry paste. On the side? Nutty wholegrain basmati. Clean plates guaranteed!
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Cooking Instructions
Before you start
- Boil a kettle
- Pull out two large frying pans & a measuring jug
Do the prep
- Thinly slice the peppers. Peel and quarter the onions, then separate the layers. Roughly chop the coriander
- Dissolve the creamed coconut in the measuring jug with 300ml boiling water
Start the curry
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chick'n pieces and cook for 2-3 mins per side, until golden. Remove from the pan and set aside
- Reheat the frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion and cook for 2-3 mins, until starting to brown. Add the pepper and mangetout and cook for a further 2-3 mins
- Add the curry paste and ginger & garlic paste. Fry for 1 min, until fragrant, then stir in the coconut mixture and simmer for 5-6 mins, until thickened
Build the flavour
- Add the curry paste and ginger & garlic paste. Fry for 1 min, until fragrant, then stir in the coconut mixture and simmer for 5-6 mins, until thickened
- Add the chick'n back to the large frying pan along with the maple syrup. Stir well, then season with salt and pepper to taste
Cook the rice & Serve up
- Heat the ?? frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Alternatively, cook in the microwave as per package instructions
- Serve the rice into bowls and spoon over the Thai green curry. Sprinkle over the coriander
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