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.
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Vegan Thai Green Chick'n Curry with Brown Rice Noodles & Fresh Chilli
A warming bowl of creamy coconut Thai curry, with juicy vegan Chick'n pieces. Pack in the greens with pak choi and mangetout. Then swirl in wide brown rice noodles and sprinkle with fiery fresh chilli and coriander. Now grab your chopsticks and dig in!
1/3 daily fibre
7 plants
Serving size
Ingredients
- 1 chilli
- 1 handful of fresh coriander
- 1 tbsp maple syrup (maple syrup(100%))
- 3 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)
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g mangetout
- 160g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 100g wide brown rice noodles (brown rice flour (84%), water)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 pak choi
- 60g chestnut mushrooms
- 1 shallot
- 40g creamed coconut
Nutritional Information
Calories: 534
Protein: 25g
Carbs: 57g
Fat: 22g
Ingredients
- 1 tbsp maple syrup (use half) (maple syrup(100%))
- 60g chestnut mushrooms (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 shallot (use half)
- 1 handful of fresh coriander (use half)
- 40g creamed coconut (use half)
- 80g mangetout (use half)
- 100g wide brown rice noodles (use half) (brown rice flour (84%), water)
- 1 pak choi (use half)
- 1 chilli (use half)
- 3 tbsp thai green curry paste (use half) (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)
- 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: 534
Protein: 25g
Carbs: 57g
Fat: 22g
Vegan Thai Green Chick'n Curry with Brown Rice Noodles & Fresh Chilli
A warming bowl of creamy coconut Thai curry, with juicy vegan Chick'n pieces. Pack in the greens with pak choi and mangetout. Then swirl in wide brown rice noodles and sprinkle with fiery fresh chilli and coriander. Now grab your chopsticks and dig in!
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a sieve, a measuring jug & a large frying pan
Start the prep
- Roughly dice the shallot. Trim and cut the pak choi into bite-sized pieces. Thinly slice the mushrooms
- Place the creamed coconut, tamari and 250ml boiling water (125ml for 1 person) in the jug and stir to dissolve
Time to noodle
- Add the noodles to the saucepan, gently separate with a fork and boil for 6-7 mins, until cooked
- Drain, then rinse under cold water
Build the dish
- Meanwhile, heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the chick'n pieces and cook for 4 mins
- Add the shallot and mushrooms and cook for another 4-5 mins, until soft and golden. Season with salt and pepper
- Add the mangetout, ginger & grlic paste and Thai green curry paste. Cook for 1-2 mins, until fragrant
Simmer the curry
- Stir the coconut stock mixture and maple syrup into the pan. Simmer for 4-5 mins
- Add the pak choi in the final 2 mins, and simmer 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. Taste and season if needed
Last bits & plate up
- Roughly chop the coriander. Deseed and finely slice the chilli
- Stir half the coriander into the curry, then share between bowls. Sprinkle over the chilli (for more of a kick) and remaining coriander
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