Thai Green Vegan Chick'n Curry with Brown Rice & Mixed Veg

Serving size

1 person 2 people 4 people

Ingredients

320g plant-based chick'n pieces (Soya)

(water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
2 onion
2 pepper
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
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)
1 tbsp maple syrup

(maple syrup(100%))
1 handful of fresh coriander
80g creamed coconut
160g mangetout
500g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	125Kcal	542Kcal
	524kJ	2266kJ
Fat	6.1g	26g
of which saturates	3.2g	14g
Carbohydrates	12g	50g
of which sugars	2.9g	13g
Protein	5.2g	23g
Salt	0.4g	1.7g
Fibre	3.8g	16g

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Vegan Prep in 10 1/3 daily fibre 5 plants Family-friendly

Thai Green Vegan Chick'n Curry with Brown Rice & Mixed Veg

Prep time: 10 mins

Total time: 30 mins

Cuisine: Thai

Food group: Vegan

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!

Cooking Instructions

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.

Before you start

Boil a half-full kettle
Pull out a large non-stick frying pan, a large frying pan & 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 400ml boiling water

Start the curry

Heat the large non-stick 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. Season with salt and pepper. 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. Season with salt and pepper

Build the flavour

Add the curry paste (add less for less heat), ginger & garlic paste and half the coriander. 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 pan along with the maple syrup. Stir well, then season with salt and pepper to taste. Add a splash of water if it's too dry

Heat the rice & plate up

Heat the large 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 pack instructions
Serve the rice into bowls and spoon over the Thai green curry. Sprinkle over the remaining coriander (for those who'd like)