RICH, SPICY, AND TANGY

[MOCK]® Chicken Thai Green Curry

Name: [MOCK]® Chicken Thai Green Curry
Total time: 30 min
Yield: 4 Servings
Cuisine: Plant-Based
Ingredients: 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; 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; 300g [MOCK]® Chicken Pieces , defrosted; Cooked jasmine rice; Fresh coriander and Thai basil; Lime wedge (optional)

22 November, 2025

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.