Vegan Beef Thai Curry
Indulge in the bold, aromatic flavors of this Vegan Beef Thai Curry, a plant-based twist on a classic Southeast Asian dish! This recipe combines tender vegan beef strips with a vibrant medley of vegetables like broccoli, red bell pepper, and carrots, all lovingly coated in a rich and creamy coconut milk-based red curry sauce. Infused with fragrant garlic, ginger, fresh basil, and a touch of zesty lime, every bite is a harmonious blend of savory, spicy, and tangy flavors. Quick to prepare in just 45 minutes, this satisfying curry is perfect for weeknight dinners or impressing guests. Serve it over fluffy jasmine rice for a complete, wholesome meal that's entirely vegan, dairy-free, and bursting with authentic Thai-inspired goodness. Whether you're a plant-based foodie or simply craving something new, this Vegan Beef Thai Curry is a must-try!
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Recipe Information
Ingredients
- 200 grams Vegan beef strips
- 2 tablespoons Coconut oil
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 medium Red bell pepper, sliced
- 200 grams Broccoli florets
- 1 medium Carrot, sliced
- 2 tablespoons Red Thai curry paste
- 400 ml Coconut milk
- 250 ml Vegetable broth
- 2 tablespoons Soy sauce
- 1 tablespoon Lime juice
- 10 leaves Fresh basil leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 servings Cooked jasmine rice
Instructions
Heat the coconut oil in a large pan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the red bell pepper, broccoli florets, and sliced carrots to the pan. Stir-fry for about 5 minutes until just tender.
Add the vegan beef strips, stirring occasionally until they are browned and heated through.
Stir in the red Thai curry paste and mix well until the vegetables and vegan beef are coated.
Pour in the coconut milk and vegetable broth, then bring the mixture to a simmer.
Stir in the soy sauce, lime juice, salt, and black pepper. Let the curry simmer gently for about 10 minutes to let the flavors meld.
Taste and adjust seasoning if necessary. Add the fresh basil leaves just before serving, stirring them into the curry.
Serve hot over cooked jasmine rice.
Nutrition Facts
Calories |
1849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4523 mg | 197% | |
| Total Carbohydrate | 304.3 g | 111% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 56.7 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2792 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
