- 3 red chillies, sliced
- 2 green chillies, sliced
- 60g Thai red curry paste
- 130g Naked Glory roast tenderstrips (or other plant-based chick’n)
- 40g bamboo shoots
- 200ml coconut cream (half a regular can)
- 1 tbsp olive oil
- 1 tsp corn flour
- a handful of Thai basil, chopped
- 30g grated Applewood Vegan cheese
- salt, to taste