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 Chick'n Curry with Wide Brown Rice Noodles & Mixed Greens
A warming bowl of creamy coconut Thai curry, with juicy vegan chick'n. Pack in the greens with leafy pak choi and crunchy sugar snaps. Then swirl in brown rice noodles and sprinkle with fiery fresh chilli and coriander leaves.
1/3 daily fibre
7 plants
Serving size
Ingredients
- 200g sugar snap peas
- 1 chilli
- 1 handful of fresh coriander
- 1 tbsp maple syrup (maple syrup(100%))
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 200g wide brown rice noodles (brown rice flour (84%), 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)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 320g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 120g chestnut mushrooms
- 2 onion
- 80g creamed coconut
- 2 pak choi
Nutritional Information
Calories: 520
Protein: 25g
Carbs: 59g
Fat: 19g
Thai Green Chick'n Curry with Wide Brown Rice Noodles & Mixed Greens
A warming bowl of creamy coconut Thai curry, with juicy vegan chick'n. Pack in the greens with leafy pak choi and crunchy sugar snaps. Then swirl in brown rice noodles and sprinkle with fiery fresh chilli and coriander leaves.
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Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out a large frying pan, a large saucepan, a sieve & a measuring jug
Start the prep
- Roughly dice the onions. Trim and cut the pak choi into bite-sized pieces. Thinly slice the mushrooms
- Dissolve the creamed coconut in the jug with 400ml boiling water
Build the dish
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the chick'n and cook for 4 mins, then add the onion and mushrooms
- Cook for another 4-5 mins, until soft and golden. Season with salt and pepper
- Add the sugar snap peas, ginger & garlic paste and Thai curry paste. Cook for 1-2 mins, until fragrant
Time to noodle
- Meanwhile, bring the large saucepan filled with salted hot water to a boil
- Once boiling, add the noodles, gently separate with a fork and boil for 6-7 mins, until cooked. Drain, then rinse under cold water
Get your simmer on
- Add the coconut mixture, tamari and maple syrup to the chick'n pan. Stir to combine and simmer for 4-5 mins
- Add the pak choi in the final 2 mins, until all the veg has softened and the sauce has thickened
- Stir the cooked noodles into the pan and toss to coat in the sauce. Add a splash of water if it gets too dry
Last bits & plate up
- Roughly chop the coriander and stir half into the curry. Deseed and finely slice the chilli
- Serve the Thai green chick'n curry into bowls. Sprinkle over the remaining coriander and the chilli (for those who'd like the heat)
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