Rich, tangy and spicy
Take a sustainable twist on Thai green curry with our [MOCK]® Chicken Piece. This beloved dish originated in the Royal kitchens of central Thailand, formerly Siam, where fresh, high-quality herbs and ingredients were blended. Expert chefs harmonised spicy green chillies with creamy coconut milk. Regional variations include different proteins, herbs or less coconut milk up north.
4 Servings
30 minutes
Ingredients
Thai Green Curry Paste
- 150g fresh coriander stalks
- 2 lemongrass stalks
- 1 tsp lime leaves
- 20g galangal
- 30g palm sugar
- 20g garlic
- 150g onion
- 1 tsp cumin powder
- Juice of 1 lemon
- 60g vegan red thai curry paste
- Pinch of fresh thai basil (for garnish)
- 2 tsp fresh ginger
- 100ml water
- 150ml coconut oil
- 500ml coconut milk
Vegetables
- 50ml coconut oil
- 70g red pepper, diced to 2cm
- 70g green pepper, diced to 2cm
- 70g yellow peppers, diced to 2cm
- 2 tsp finely chopped fresh thai basil for garnish
- 2 tsp finely chopped fresh coriander for garnish
- 50g bamboo shoots sliced in water
[MOCK]® Chicken Pieces
- 300g [MOCK]® Chicken Pieces, defrosted
To serve
- Cooked jasmine rice
Garnish
- Fresh coriander and Thai basil
- Lime wedge (optional)
Preparation
Thai Green Curry Paste
In a blender add the coriander, lemongrass, lime leaves, galangal, palm sugar, garlic, onion, cumin powder, lemon juice, curry paste, ginger, water, and blend until you get a thick, smooth paste. Set aside.
Prepare the vegetables
Preheat a frying pan to high, add the oil and peppers and cook for 3 minutes, stirring frequently. Reduce the heat to medium. Add the drained bamboo shoots, and the defrosted [MOCK]® Chicken Pieces, and cook for 3-4 mins until the pieces are coated and golden. Add the remaining coconut oil, 2 tbsp of thai green curry paste and mix through for about 3 minutes, coating the vegetables and the [MOCK]® Chicken Pieces. Pour in the coconut milk, mixing thoroughly. Bring to a slow boil for 3-4 mins and season with salt and pepper if needed. Finish the curry with fresh coriander and Thai basil.
Plating
Spoon a generous helping of jasmine rice into a bowl and top with your Thai green curry. Garnish with fresh coriander and Thai basil leaves, and lime wedge if desired.
Product information
[MOCK]® Chicken Pieces
Highly versatile plant-based chicken pieces that can replace meat in a variety of dishes.
