The Vegetarian Butcher ‘What the Cluck’ Thai red curry

The Vegetarian Butcher ‘What the Cluck’ Thai red curry

https://www.coop.co.uk/recipes/the-vegetarian-butcher-what-the-cluck-thai-red-curry

Try this tasty, vegan Thai red curry with ‘What the Cluck’ pieces by The Vegetarian Butcher, perfect as a mid-week meal.

  • Feeds 2Feeds 2
  • Ready in 46 minutes

Each serving contains

  • Energy
    21%
    1794kj 429kcal
  • Fat
    Med 21%
    14.62g
  • Saturates
    Low 16%
    3.1g
  • Sugar
    Low 12%
    10.4g
  • Salt
    Med 28%
    1.7g

% of adult’s reference intake | Carbohydrates per serving : 55.8g

On-demand groceries delivered

Shop online and get delivery in as little as 2 hours.

Available in selected areas around the UK.

Please switch to another browser to Order online

Ingredients

  • 1 tbsp vegetable oil
  • 1 medium red onion chopped into wedges
  • 2 cloves garlic, smashed and finely chopped
  • 1 tsp ginger puree
  • 1 tsp thai red curry paste (vegan)
  • 2 portions of basmati rice or grains
  • 1 red pepper diced
  • ¼ tsp turmeric
  • 1 pack ‘What the Cluck’ (160g)
  • 75ml coconut milk (reduced fat)
  • 50ml water
  • 100g broccoli tenderstem
  • 50g mange tout
  • 5g fresh coriander
  • 1 small red chilli finely sliced
  • 1/2 lime

Method

  1. Heat a large frying pan over medium heat. Add oil and fry onions for 5 minutes.
  2. Add garlic, ginger, thai red paste, red pepper and tumeric. Cook over low heat for 2 minutes.
  3. Add ‘What the Cluck’, coconut milk and 50ml water. Simmer for 10 minutes.
  4. Add the basmati rice into a pan with cold water, bring to the boil and simmer for 10-12 minutes. Remove lid and leave to stand for 5 minutes.
  5. Meanwhile blanch the trimmed broccoli and mange tout in boiling water for 2 minutes, drain and add to sauce.
  6. Serve immediately with the basmati rice or grains. Top with a little chopped coriander, sliced chilli for extra heat and a quarter lime on the side.

Explore more recipes

Vegetables

Thai

You may also like