Firstly, heat the oil in a wok on a medium heat, add the green curry and fry for 1 minute.
Secondly, add the coconut milk and lime leaves and stock.
Thirdly, leave to simmer for approx. 10 minutes, add the Naturli Chick Free and heat for a couple of minutes.
Finish up by rinsing the coriander, chop the spring onions and shallots and slice the chillis.
Serve with rice noodles placed at the bottom of the bowl, pour the chicken over the noodles and top with the coriander, basil, spring onions, shallots and chilli.
Use plenty of aromatics such as onion, ginger and garlic.
Full fat coconut milk will make the vegan thai curry creamy.
A bit of rice vinegar and sugar can add extra tasty flavour.
Make curry for the next day. Flavours deepen even more as the vegan thai curry sits in the fridge overnight.
Another amazing tip by Nagi. From store bought curry paste can lack freshness and taste. So before using it, saute the paste in oil with garlic, ginger and fresh lemongrass.