Vegan Thai green curry ft. “chicken”

So this was surprisingly good, usually I don’t venture too far from my comfort zone but I decided to give it a go and see where it went, I’m so glad I did though because this was good so I said I’d share the way I made it 🙂




•Chicken substitute (I used soy protein chunks because that’s all I had on hand)

•Thai green paste, You could always make your own, I just haven’t a clue how.

•Salt & Pepper

•Large onion

•Can of coconut milk

•About 2 Handfuls of mushrooms

•About 2 handfuls of peppers

Of course you can add whatever else you want to it, that’s just all I had to add into it.


Method:  Takes approximately 25 mins;

Fry onions until they soften down a bit, the soy chunks I used were dried so I had to dehydrate them with water in the pan, so I had to put the “chicken” and water in first to soften them.

So then I added in the onion and mushrooms to the pot with the chicken, I put in the paste and let it fry a bit. Frying the spices with the rest of the stuff enhances the flavours.

After about 5 mins add in the coconut milk, Then add in the peppers and cook for a further 5 mins, salt and pepper to taste.

Turn off the heat and allow to sit for another 5 mins and serve with rice, or whatever else you think would suit it for your taste buds.


Thanks for reading, let me know if you try this recipe! 🙂 xx


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