I prepare the Thai Green Curry Huel according to the bag but add just a smidge more water; I like the consistency more soup-like. Once it’s sat for 5 minutes in the container, I add two pinches of black pepper, a pinch of salt, and about as much sriracha as I can handle; about one heaping tablespoon.
Stir that up and enjoy. I literally crave this. The spicy-sweet sriracha compliments the curry flavors perfectly.