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NoChicken Chunks Thai Green Curry:

  1. NoChicken Chunks Thai Green Curry:

    • In a thick bottomed sauce pot, reduce 250ml of coconut milk until thick or when oil starts to separate from the milk.
    • Add the curry paste and sauté, stirring constantly over medium heat for about 2 minutes until aromatic. If paste begins to stick to the bottom of the pan, deglaze with a little bit of the remaining coconut milk.
    • Blanch The Vegetarian Butcher NoChicken Chunks and add them to the pan.
    • Add kaffir lime leaves, diluted Knorr Professional Vegetable Bouillon Powder and the remaining coconut milk, palm sugar and fish sauce to taste. Simmer for 20 minutes. Taste and adjust seasoning.
    • Once the curry is done simmering, add the vegetables and bring to a boil. Taste and adjust seasoning.
    • Stir in Thai basil and chilies or bell peppers.
  2. Chef’s Tip:

    • Serve it with some lime wedges to cut down on the richness of the sauce. Basil can be replaced with coriander leaves. Garnish with toasted cashew nuts or coconut flakes, if desired.
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