Sponsored: Thai red curry from The Vegetarian Butcher
Serves: 4
Prep time: 20 minsTotal time: 
Sponsored
Sponsored: Thai red curry from The Vegetarian Butcher
Serves: 4
Prep time: 20 minsTotal time: 
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Ingredients
- 2 x 160g packs What The Cluck chicken-style chunks
- 1 tbsp oil
- 4-6 tbsp vegan Thai red curry paste, to taste
- 400ml lighter coconut milk
- 1 parsnip, sliced diagonally
- 1 carrot, sliced diagonally
- 1⁄4 small Savoy cabbage, shredded
- coriander rice and sliced chilli to serve
Step by step
- Heat the oil in a saucepan and sizzle the curry paste (adjust the amount according to how much spicy heat you like), stirring, until fragrant.
- Mix in the coconut milk and bring to a simmer, add the parsnip and carrot slices and cook for 4 minutes.
- Add the What The Cluck chunks; simmer for 5-7 minutes until the veg are tender. Add the cabbage about 3 minutes before the end of the cooking time. Serve with coriander rice, garnished with sliced chilli if you like.
