Serves 8

• 3 spring onions, chopped

• 4 slices white bread

• ¼ cup plant or dairy milk

• 1 egg

• 3 tbsp. red curry paste

• ½ tsp. of salt

• 2 lb minced chicken

• 2 tbsp. ginger, grated

Preheat the oven to 360F. Line a loaf pan with parchment paper. 

Slice the spring onion into thin rings. Cut the crusts off the bread and soak it in the milk. Once bread is softened squeeze out the excess milk and mix together with the spring onion, egg, curry paste, salt, and minced chicken. 

Transfer the meat mixture into the pan and bake in the oven about 40 minutes until cooked through and browned.

Serve immediately with vegetables and rice noodles or store in the fridge for up to 4 days. Reheat in a pan or in the oven.