HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPlant Based Chick'n & Katsu Curry Sauce
Plant-Based Chick'n & Katsu Curry Sauce

Plant-Based Chick'n & Katsu Curry Sauce

with Ginger Veggies & Garlic-Peanut Rice

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Our plant-based crumbed chick'n has been a huge hit from the get-go...and just wait till you try it in this Japanese-style dish! While the tenders get nice and golden in the pan, whip up a coconutty curry sauce that works a treat poured over all of the components. Don't forget to add the pickled onion garnish for some extra zing.

Unfortunately, this week’s Asian greens were in short supply, so we’ve replaced them with sweetcorn. Don’t worry, the recipe will be just as delicious!

Tags:Plant Based

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 packet

basmati rice

1 packet

crushed peanuts

(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Sesame, Soy)



1 bag

green beans

1 packet

ginger paste

1 packet

plant-based crumbed chicken

(ContainsGluten, Soy)

1 packet

katsu paste

1 tin

coconut milk

1 packet


1 tin


Not included in your delivery


olive oil

1.5 cup


1 tsp

soy sauce

(ContainsGluten, Soy)

¼ cup

white wine vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3841 kJ
Fat46.3 g
of which saturates15.9 g
Carbohydrate94.8 g
of which sugars10.8 g
Protein24.8 g
Sodium1684 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes. Stir in crushed peanuts.

TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, thinly slice onion (see ingredients). In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion. Set aside.


Thinly slice carrot into half-moons. Trim the green beans. Drain sweetcorn. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, carrot and corn, tossing regularly, until tender, 4-5 minutes. Add ginger paste and the soy sauce. Toss until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.


Return frying pan to medium-high heat with enough olive oil to coat the base. Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Transfer to a paper-towel lined plate.


Wipe out frying pan and return to medium-high heat. Cook katsu paste and coconut milk, stirring, until combined, 1-2 minutes.


Drain pickled onion. Divide garlic-peanut rice between bowls. Top with plant-based chick'n and ginger veggies. Pour over the katsu curry sauce. Spoon over some pickled onion to serve.