This Isn’t Chicken Vietnamese Curry

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?!

Easy recipeEasy Gluten free Wheat free Freezable recipe
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Preparation time

Cook time


Southeast Asian


  • mains




  • 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)


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)


  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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