Vegan Green Curry Chicken
Discover the vibrant flavors of Vegan Green Curry 'Chicken,' a plant-based twist on the classic Thai favorite! This irresistible recipe features tender plant-based chicken pieces simmered in a rich, aromatic green curry sauce made with creamy coconut milk, fragrant green curry paste, and a medley of fresh, colorful vegetables like broccoli, red bell pepper, carrot, zucchini, and snow peas. Enhanced with a splash of lime juice, soy sauce, and just a hint of sweetness, this dish is perfectly balanced and brimming with bold, authentic tastes. Finished with fresh basil leaves for a burst of herbal freshness, this quick and easy curry comes together in just 40 minutes, making it an ideal weeknight dinner that’s vegan, gluten-free, and packed with wholesome goodness. Serve it with steamed rice or noodles for a comforting and satisfying meal everyone will adore! Perfect keywords: vegan green curry, plant-based chicken, Thai-inspired curry, easy vegan dinner, gluten-free curry recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 14 oz Plant-based chicken pieces
- 2 tbsp Vegetable oil
- 3 tbsp Green curry paste
- 14 oz Coconut milk
- 1 cup Vegetable broth
- 1 cup Broccoli florets
- 1 medium Red bell pepper, sliced
- 1 medium Carrot, sliced
- 1 medium Zucchini, sliced
- 0.5 cup Snow peas
- 1 tbsp Lime juice
- 2 tbsp Soy sauce
- 1 tsp Sugar
- 0.25 cup Fresh basil leaves
- to taste Salt
- to taste Pepper
Instructions
Heat the vegetable oil in a large pan over medium heat.
Add the green curry paste to the pan and cook for 1-2 minutes, stirring frequently, until fragrant.
Pour in the coconut milk and vegetable broth, whisking to combine with the curry paste.
Bring the mixture to a simmer, then add the plant-based chicken pieces and cook for 3-4 minutes.
Add the broccoli, red bell pepper, carrot, zucchini, and snow peas to the pan. Stir well to coat the vegetables with the curry sauce.
Simmer the curry for 10-15 minutes, or until the vegetables are tender but still crisp.
Stir in the lime juice, soy sauce, and sugar. Adjust seasoning with salt and pepper to taste.
Allow the curry to cook for an additional 2 minutes to blend the flavors.
Remove from heat and stir in the fresh basil leaves.
Serve the vegan green curry 'chicken' hot, over steamed rice or rice noodles if desired.
Nutrition Facts
Calories |
1310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6707 mg | 292% | |
| Total Carbohydrate | 116.8 g | 42% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 54.5 g | ||
| Protein | 97.2 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3053 mg | 65% | |
*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.
