green chick'n curry

green chick’n curry

yield: serves 4

green chick’n curry

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  • 1 pkg teriyaki chick'n strips, sauce pack removed
  • 2 tbsp rice bran oil
  • 3 scallions
  • 3 tbsp Thai curry paste
  • 1 can coconut milk
  • 1 1/2 cup veggie broth
  • 1 tbspvegan 'fish' sauce
  • 1 cupfresh green beans, trimmed and halved
  • 1 cupfrozen peas
  • 1 cupedamame beans
  • 3 tbspfresh cilantro

green chick’n curry


1. Heat oil in a large wok.

2.Add scallions and cook for a minute or two. Add curry paste.

3. Add the Chick’n strips. Then add the coconut milk, veggie broth and vegan ‘fish’ sauce.

4. Add the edamame beans and peas.Simmer for 10 minutes, then add the green beans and cook for another 3 minutes.

5. Serve with on a bed of noodles or rice. Garnish with Cilantro.

***This recipe was created by our friend, Sophie Uliano!

comments (5)

  1. veg |

    FISH sauce? not even vegetarian, let alone vegan. Would hate for anyone trying to cook for a friend or family member think that fish sauce is part of a meatless diet. disappointing to see this here.

  2. Luce |

    @veg – just swap it! Veganism is a methodology, not an identity.

  3. Me |

    That’s why it says optional. I’m vegan but relax. It’s all about steps for some people. Negativity is not helpful. Be grateful for Gardein and move on.

  4. Laura |

    The prior commenter is right…fish sauce in the recipe doesn’t make sense if you’re shooting for meatless/veg. For an easy vegan “fish” sauce option, Vegan Miam has a 5-ingredient recipe here: (There are other options out there, but the ingredients here are easily sourced and you might even have most/all of them in your pantry already!)

  5. xine |

    There is such a thing as vegan fish sauce. It’s to add flavor but contains absolutely no fish or animal products. Google it! I would bypass it, because I don’t like the taste of anything remotely fishy, but that’s just me.

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