Vegan Green Curry with Chicken
Experience the vibrant flavors of Thailand with this Vegan Green Curry with Chicken, a plant-based twist on a classic favorite. Featuring tender vegan chicken pieces made from soy or seitan, this curry is a symphony of rich coconut milk, fragrant green curry paste, and a medley of colorful veggies like broccoli, sugar snap peas, and red bell pepper. The addition of bamboo shoots adds a satisfying crunch, while the fresh basil leaves and lime juice deliver a burst of freshness to every bite. Perfectly paired with fluffy jasmine rice, this dish is easy to prepare in just 40 minutes and packs all the comforting warmth of traditional Thai cuisine—without any animal products. Ideal for vegan and vegetarian food lovers searching for a hearty, flavorful plant-based meal!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 300 grams vegan chicken pieces (soy or seitan based)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons green curry paste
- 1 can coconut milk
- 1 cup vegetable broth
- 2 cups broccoli florets
- 1 cup sugar snap peas
- 1 medium red bell pepper, sliced
- 1 can bamboo shoots, drained
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 handful fresh basil leaves
- 1 handful fresh cilantro, for garnish
- 4 servings cooked jasmine rice
Instructions
Heat the coconut oil in a large skillet over medium heat.
Add the vegan chicken pieces and sauté for about 5 minutes until golden brown. Remove and set aside.
In the same skillet, add the onion and sauté for 3-4 minutes until translucent.
Stir in the garlic and ginger, cooking for an additional 1 minute until fragrant.
Add the green curry paste to the skillet and cook for 1-2 minutes to release its flavors.
Pour in the coconut milk and vegetable broth, stirring to combine, and bring to a simmer.
Add the broccoli, sugar snap peas, red bell pepper, and bamboo shoots to the curry, covering and simmering for about 10 minutes until vegetables are tender.
Stir in the soy sauce and lime juice, adjusting seasoning to taste.
Return the sautéed vegan chicken to the curry and cook for another 2-3 minutes to heat through.
Remove from heat and stir in fresh basil leaves.
Serve the green curry hot over cooked jasmine rice, garnished with fresh cilantro.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 919 mg | 40% | |
| Total Carbohydrate | 82.8 g | 30% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 17.2 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1191 mg | 25% | |
*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.
