Bring the Thai restaurant back home with this superb Thai yellow chicken curry. It comes with a side-serving of sustainability thanks to our plant-based chicken breasts.
Ingredients
- 1 pack Meatless Farm Plant-Based Chicken Breasts
- 100g Thai paste, or make your own
- 1 tbsp of minced ginger and garlic
- 1 tbsp of tamarind paste
- 1 tsp turmeric powder
- 400g coconut milk
- 100ml water
- 150g sugar snap peas
- 150g broccoli, into florets
- 1 carrot, peeled and sliced thinly
- ½ red onion, sliced thinly
- 1 thumb of ginger, peeled and julienned
- Lime leaves & lemongrass
- 200g Jasmine rice, rinsed
- 1 lime, cut into wedges
- Red chilies
- Coriander & spring onions
Method
- Heat a drizzle of oil in a pan, and tip in your Thai curry paste. Cook off for a few minutes on a medium heat and add your ginger and garlic paste. Slice your Meatless Farm Plant-Based Chicken Breasts into chunks and tip into the pan. Add your turmeric powder with a splash of water.
- Meanwhile, have 200g of Jasmine rice cooking, ready for action time. Once cooked, leave a lid on to keep the rice warm.
- Next, add your coconut milk to the chicken with a splash of water and mix well. In with your tamarind paste and aromatics. Cook for 5 mins on a gentle simmer and then it’s time to add your veggies.
- In goes your sugar snap peas and broccoli, closely followed by your carrot and red onion.
Squeeze the juice of a lime wedge and check the seasoning. - Let’s plate. Fluff up the rice and into the bowl, followed by a ladle full of delicious curry.
Top with coriander, chilies and serve with lime wedges.
SIMILAR RECIPES
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!
