Vegan Red Curry with Chicken
Indulge in the vibrant flavors of this Vegan Red Curry with Chicken—a plant-based twist on a classic Thai dish that’s perfect for a hearty dinner. Featuring tender vegan chicken strips simmered in a rich, aromatic coconut curry infused with red curry paste, lemongrass, garlic, and ginger, this recipe delivers bold, authentic taste. Fresh vegetables like bell peppers, zucchini, carrots, and baby corn add texture and color, while Thai basil leaves and a hint of lime juice elevate the dish with refreshing herbaceous notes. Served over fluffy jasmine rice, this vegan red curry is both comforting and packed with nutrients, making it a delicious and health-conscious choice. Ready in just 40 minutes, this easy recipe is ideal for weekday meals or entertaining guests.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 g Vegan chicken strips
- 2 tbsp Coconut oil
- 3 tbsp Red curry paste
- 400 ml Coconut milk
- 250 ml Vegetable broth
- 1 Red bell pepper, sliced
- 1 Zucchini, sliced
- 1 Carrot, julienned
- 100 g Baby corn, halved
- 10 Thai basil leaves
- 2 tbsp Soy sauce
- 1 Lime, juice
- 1 tsp Salt
- 1 tbsp Brown sugar
- 1 Lemongrass stalk, finely chopped
- 3 Garlic cloves, minced
- 1 tbsp Ginger, grated
- 300 g Jasmine rice
- 600 ml Water
Instructions
Begin by cooking the jasmine rice. Rinse the rice under running water until the water runs clear. Combine the rice and water in a medium pot and bring to a boil. Reduce the heat to low, cover, and let it simmer for 15 minutes. Remove from heat and let it sit covered for another 5 minutes.
While the rice is cooking, heat the coconut oil in a large skillet over medium heat. Add the minced garlic, grated ginger, and chopped lemongrass. Sauté for about 2 minutes until fragrant.
Add the red curry paste to the skillet and cook for 1-2 minutes, stirring constantly to enhance the flavors.
Pour in the coconut milk and vegetable broth, and stir well to combine. Bring to a gentle simmer.
Add the vegan chicken strips to the skillet and cook for about 5 minutes, allowing them to absorb the flavors of the curry.
Stir in the red bell pepper, zucchini, carrot, and baby corn. Cook for another 5 minutes until the vegetables are tender yet crisp.
Season the curry with soy sauce, lime juice, salt, and brown sugar. Stir well and adjust the seasoning to taste.
Finally, add the Thai basil leaves and let them wilt in the sauce for about 1 minute.
Serve the curry hot over the cooked jasmine rice and enjoy this flavorful vegan dish!
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6781 mg | 295% | |
| Total Carbohydrate | 258.9 g | 94% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 60.4 g | ||
| Protein | 103.9 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 499 mg | 38% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3514 mg | 75% | |
*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.
