Chicken Style Green Curry with Mushrooms & Baby Sweetcorn

Delicious recipes from The Pioneers of Plant-Based Food

Chicken Style Green Curry with Mushrooms & Baby Sweetcorn




      Curry Paste

  • Green curry paste:
  • 2 stalks lemongrass, cut into ½ inch pieces
  • 1 tbsp sliced galangal
  • 1 tsp cumin
  • ½ cup chopped fresh coriander (cilantro) root
  • 8 garlic cloves, chopped
  • 10 green Thai chilli peppers
  • 10 green jalapeño peppers
  • 1 tbsp chopped shallot
  • ¼ teaspoon minced lime peel/skinVegetable Dumplings
  • 6 baby sweetcorns, halved
  • 5 mushrooms, chopped
  • 2 cups of coconut milk
  • 1 packet of VBites Chicken Style Pieces
  • 60ml vegetable stock
  • 3 tbsp maple/agave syrup, or brown sugar if syrup not available.
  • ½ cup coconut cream
  • 6 fresh kaffir lime leaves
  • ¼ cup sweet basil leaves


1. Place all the green curry paste ingredients in an electric blender and process until the mixture is smooth, or pound in a pestle
and mortar.
2. Pour the coconut milk and the green curry paste into a large saucepan. Heat to boiling and add the vegetable stock and
maple/agave syrup. Simmer for 5 minutes. Add the mushrooms & baby sweetcorn and reheat to boiling, then simmer for 2
minutes. Add the coconut cream and stir to combine. Add the kaffir lime leaves and basil leaves.
3. Add the chicken style pieces and warm through the sauce and adjust the seasoning if necessary. Pour into a serving bowl, garnish with the
red pepper and serve.

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