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THIS Isn't Chicken Vietnamese Curry

gluten free
wheat free
freezable
1 spoon difficulty rating

Serves: 4

THIS Isn't Chicken Vietnamese Curry

This is our version of a PHO favourite! Lots of delicious veggies, creamy coconut milk, fragrant spices, toasted cashews, crispy onions and THIS Isn't Chicken... what more could you want?! 

Ingredients: 

  • 1 onion, finely diced
  • 2 cloves garlic, finely chopped
  • 3cm ginger, peeled and grated
  • 3 pepper (we used 2 red and 1 yellow), cored and roughly chopped into chunky bite-sized pieces
  • 2 medium carrots, thickly sliced 
  • 300g mushrooms, thickly sliced
  • 190g THIS Isn't Chicken (or other chicken substitute)
  • 2 x 400ml tins coconut milk
  • 1 stick lemongrass (optional), bashed to release the aromatic oils
  • 1 tbsp soy sauce
  • 1½ tbsp coconut sugar (or any brown sugar)
  • 1-2 tsp salt (taste and adjust according to preference)
  • Juice of ½ lime
  • 100g toasted (in the oven at 180ºC for around 10 minutes) cashew nuts plus more for decoration (optional)
  • Handful fresh coriander 
  • Handful crispy onions 

Spice blend

  • 1 tsp coriander seeds, dry fried then ground
  • 1 tsp cumin seeds, dry fried then ground
  • ½ tsp fennel seeds, dry fried then ground
  • Pinch cloves, dry fried then ground 
  • ½ tsp cinnamon
  • 1 tsp ground turmeric
  • ¼ - ½ tsp cayenne pepper (depending on how much heat you like)

OR

Quick spice blend 

  • 2 tsp ground cumin
  • 2 tsp ground coriander 
  • ½ tsp cinnamon
  • 1 tsp turmeric
  • ¼-½ tsp cayenne pepper 
  • Pinch ground cloves

Serving suggestions: basmati rice, coconut yoghurt, fresh chillies, Thai crackers (Sainsbury's do a fish-free version)

Method: 

  1. Fry the onion until soft. 
  2. Add the garlic and ginger and fry for a further few minutes. 
  3. Add the spices and stir through thoroughly. 
  4. Add the pepper, mushroom and THIS Isn't Chicken and fry for around 5 minutes. 
  5. Add the carrots, coconut milk, lemongrass, soy sauce, lime juice, salt and sugar. Bring to the boil then simmer on a low heat for around 15-20 minutes. 
  6. Stir the cashews through before serving and remove the lemongrass. Enjoy with some or all of the added serving suggestions :)

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