The Vegetarian Butcher ‘What the Cluck’ Thai red curry

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
    1794kj 429kcal
  • Fat
    Med 21%
  • Saturates
    Low 16%
  • Sugar
    Low 12%
  • Salt
    Med 28%

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

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  • 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


  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.

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