Vegan Red Curry Chicken
Indulge in the bold, aromatic flavors of Vegan Red Curry Chicken, a plant-based twist on a classic Thai-inspired dish that's as satisfying as it is wholesome! Featuring tender plant-based chicken strips simmered in rich, creamy coconut milk infused with fragrant red curry paste, this recipe is packed with vibrant vegetables like red bell pepper, broccoli, and julienned carrots for a burst of color and nutrition. A perfect blend of soy sauce, brown sugar, and lime juice creates a delicate balance of savory, sweet, and tangy notes, while fresh basil and cilantro add a refreshing finish. Served over fluffy jasmine rice, this quick and easy 40-minute recipe is ideal for weeknight dinners or entertaining guests with a flavorful vegan delight. Whether you're craving comfort food or exploring meat-free cuisine, Vegan Red Curry Chicken is sure to become a household favorite!
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Recipe Information
Ingredients
- 400 grams plant-based chicken strips
- 2 tablespoons coconut oil
- 3 tablespoons red curry paste
- 400 milliliters full-fat coconut milk
- 1 medium red bell pepper, sliced
- 200 grams broccoli florets
- 1 large carrot, julienned
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 10 leaves fresh basil leaves
- 2 tablespoons fresh cilantro, chopped
- 4 servings cooked jasmine rice
Instructions
Heat the coconut oil in a large skillet over medium heat.
Add the red curry paste to the skillet and sauté for 1-2 minutes until fragrant.
Stir in the plant-based chicken strips and coat them well with the curry paste.
Pour in the coconut milk and stir to combine, bringing it to a gentle simmer.
Add the sliced red bell pepper, broccoli florets, and julienned carrot to the skillet. Stir well to combine all the ingredients.
Add the soy sauce and brown sugar, stirring until the sugar is dissolved and well mixed.
Let the curry simmer for about 10 minutes, or until the vegetables are tender but still crisp.
Stir in the lime juice, fresh basil leaves, and cilantro just before serving.
Serve the vegan red curry chicken over the cooked jasmine rice and enjoy.
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 27.7 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1086 mg | 47% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 10.0 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 843 mg | 18% | |
*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.
