The Coconut Collaborative, Eat Planted
1 tbsp coconut oil
220g Eatplanted Chicken
200g Coconut Collaborative Natural Coconut Yoghurt
100ml water
2 tbsp Green Thai curry paste
Handful sugar snap peas
Handful sliced mushrooms
Dried red chillies
Dried sweet basil
Dried kaffir lime leaf
This vegan Thai green chicken curry is a game-changer! Cook this recipe when you’re in the mood for a fragrant vegan curry.
Recipe from our friends at Eat Planted and Coconut Collaborative
Prep time: 5 minutes
Cooking time: 20 minutes
Serves 2
1. Fry the chicken in the coconut oil until starting to go golden and then add the green Thai curry paste. Gently fry for 1 minute.
2. Add in the coconut yoghurt and water and bring to the boil, stirring until the paste is dissolved.
3. Add the dry ingredients and vegetables and simmer for 10 minutes.
4. Serve with rice and enjoy!
Discover more of our vegan curry recipes.
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