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.
Serving size
Ingredients
Ingredients
-
3 tbsp thai red curry paste(Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 15g creamed coconut
-
80g coconut yoghurt(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 20g cashew nuts (Nuts)
- 1 unwaxed lime
- 40g baby spinach
-
230g chickpeas(Chickpeas, water, salt)
- 80g baby corn
- 1 courgette
-
160g plant-based chick'n pieces (Soya)(water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
Allergens
Contains:
Nuts, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 111Kcal | 532Kcal |
| 465kJ | 2225kJ | |
| Fat | 5.9g | 28g |
| of which saturates | 2.9g | 14g |
| Carbohydrates | 3g | 16g |
| of which sugars | 1.8g | 8.5g |
| Protein | 6.0g | 29g |
| Salt | 0.54g | 2.6g |
| Fibre | 3.4g | 16g |
Ingredients
Ingredients
- 15g creamed coconut (use half)
-
80g coconut yoghurt (use half)(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
-
3 tbsp thai red curry paste (use half)(Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 40g baby spinach (use half)
- 1 courgette (use half)
- 1 unwaxed lime (use half)
- 20g cashew nuts (use half) (Nuts)
- 80g baby corn (use half)
-
160g plant-based chick'n pieces (use half) (Soya)(water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
-
230g chickpeas (use half)(Chickpeas, water, salt)
Allergens
Contains:
Nuts, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 111Kcal | 532Kcal |
| 465kJ | 2225kJ | |
| Fat | 5.9g | 28g |
| of which saturates | 2.9g | 14g |
| Carbohydrates | 3g | 16g |
| of which sugars | 1.8g | 8.5g |
| Protein | 6.0g | 29g |
| Salt | 0.54g | 2.6g |
| Fibre | 3.4g | 16g |
Vegan
High protein
1/3 daily fibre
6 plants
Speedy Sauce
Vegan Chick'n Thai Red Curry with Chickpeas & Cashews
This fragrant curry is made with Wild Rice's authentic Thai sauces to help you get dinner on the table fast! Simply simmer chunky chickpeas and sweet courgette in their creamy red curry sauce, then swirl through golden pan-fried chick'n pieces. Finish with a sprinkle of crunchy cashews and lashings of lime.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large frying pan, a sieve & a measuring jug
Fry the chick'n
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the plant-based chick'n pieces and cook for 4-5 mins, per side, until golden
- Remove from the pan and set aside
Simmer the curry
- Meanwhile, dice the courgette into 1cm chunks. Cut the baby corn into thirds. Drain and rinse the chickpeas
- Reheat the pan with 1 tsp oil on medium-high heat. Once hot, add the courgette and cook for 3-4 mins, until softening. Season with salt and pepper
- Add the corn and Thai red curry paste. Cook for another 2-3 mins, then stir in the coconut yoghurt, creamed coconut chickpeas and 200ml water (100ml for 1 person). Bring to the boil and simmer for 3-4 mins, until thickened slightly
Finishing touches
- Rinse the spinach and stir into the curry, along with half the chick'n. Simmer for 1 min, until the spinach is wilted
- Squeeze in the juice from half the lime. Add a splash of water if it's a little thick. Season to taste
Plate up
- Share the curry between bowls. Top with the remaining chick'n
- Garnish with the cashews and remaining lime, cut into wedges
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