Thai Curry with Naturli’ Chick Free

Vegan Thai Curry… it’s something you have to try!
It will be an unforgettable sauce which will leave you with a very happy belly. Maybe you want to make something for dinner with friends or family? We assure you that they will be amazed by the vegan Thai Curry you’ve made! Especially with our NATURLI’ Chick Free you won’t miss the chicken in this sauce.
Curry is best served with rice, because the rice won’t take over the taste, but soak up the sauce instead. So the combination will be amazing and will just make the meal a great experience!

Feel free to change up some vegetables. For instance, bell pepper, sweet potato, butternut squash, zucchini, mushrooms, broccoli, cauliflower and many more can be a great option. Make sure to cut them in appropriate sizes. They should not be too big and not too small, so it does not affect cooking time. Or you have to take it into consideration it can take a bit longer to prepare the vegan thai curry that you planned.


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.