Vegan Thai Green Curry (Mild🌶)

Since a lot of my recipes pack a lot of heat, I thought I'd try a milder version of this fiery dish for those of you who prefer less spice.

My usual go to for curry pastes is Mae Ploy as they're super spicy, but this time I decided to give Flying Goose a go...

The key to keeping this mild is using less paste and a tad more sugar. As coconut milk serves as the base for thai curries, you get a subtle sweetness to it anyway, but the sugar helps to balance out the heat without it tasting too coconuty.

Vegetarian versions of this dish primarily use tofu, but I decided to use Sainsbury's Plant Pioneers Chicken Style Pieces, and it was the perfect replacement in terms of taste and texture!

As always, I've used lighter/healthier alternatives where possible, and serving this with rice with give you a well balanced meal of carbs, fat and protein.

INGREDIENTS (serves 3):

• 300g plant pioneers chicken style pieces

• 500ml lighter coconut milk

• 1 1/2 - 2 tbsp flying goose green curry paste

• 175g baby sweetcorn, quartered

• 200g managetout

• 1-2 tsp coconut sugar

• 1/2 tsp salt

• 1/4 cup water

• 1 tbsp coconut oil

• 8-10 slices of red chilli, de-seeded

• Handful of freshly chopped coriander

METHOD:

1. Preheat oven to 200°C.

2. Place the baby sweetcorn and mangetout to boil until tender then drain and set aside. Meanwhile, place the chicken style pieces on an oven tray and bake for 14 mins. Remove once cooked and set aside.

3. Heat oil in a large saucepan then add the paste and sizzle for 1 min. Pour in the half the coconut milk, stir then cover and simmer on medium heat for 5 mins.

4. Add in the veg and chicken style pieces, followed by the rest of the coconut milk, sugar, salt, chillies if using, and water. Stir, cover and allow to cook on low heat for 10-15 mins.

5. Garnish with coriander and serve.

Enjoy!! 💚

NUTRITIONAL INFO (per serving):

✅ 409 kcal

✅ 14.6g carbs

✅ 27.2g fat (8.7g saturated)

✅ 21.5g protein

✅ 7.7g sugar