Vegan Red Curry with Chicken and Vegetables
Indulge in the vibrant, restaurant-worthy flavors of Vegan Red Curry with Chicken and Vegetables! This comforting and aromatic dish combines tender vegan chicken pieces, crisp vegetables like broccoli, bell pepper, and bamboo shoots, all simmered in a creamy coconut milk-based red curry sauce infused with soy sauce, maple syrup, and zesty lime juice. Ready in just 40 minutes, this plant-based twist on the classic Thai favorite is perfect for a satisfying weeknight dinner or dinner party spread. Serve over fluffy jasmine rice and finish with fresh basil leaves for an irresistible meal that's packed with bold flavors, wholesome ingredients, and a hint of sweetness. Whether you're vegan or simply exploring new flavors, this recipe is sure to become a go-to!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 300 grams vegan chicken pieces
- 3 tablespoons red curry paste
- 400 milliliters coconut milk
- 200 milliliters vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 1 large red bell pepper, sliced
- 150 grams broccoli florets
- 1 medium carrot, julienned
- 1 medium zucchini, sliced
- 150 grams bamboo shoots, drained and sliced
- 0.5 cup fresh basil leaves
- 2 cups jasmine rice, cooked
Instructions
Heat the coconut oil in a large pan or wok over medium heat.
Add the vegan chicken pieces and cook for 5-7 minutes until they are slightly browned. Remove from the pan and set aside.
In the same pan, add the red curry paste. Stir it around for about 1-2 minutes until it becomes fragrant, being careful not to let it burn.
Slowly pour in the coconut milk and vegetable broth, stirring to mix with the curry paste. Bring to a simmer.
Stir in the soy sauce, maple syrup, and lime juice.
Add the bell pepper, broccoli, carrot, zucchini, and bamboo shoots to the pan. Let them cook in the curry sauce for about 8-10 minutes or until they are just tender.
Return the vegan chicken pieces to the pan, stirring to combine with the vegetables and sauce. Let it cook for an additional 3-5 minutes.
Taste and adjust seasonings if necessary, adding more soy sauce or lime juice to your preference.
Stir in the fresh basil leaves just before serving.
Serve the vegan red curry hot over a bed of jasmine rice.
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1032 mg | 45% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 18.1 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 968 mg | 21% | |
*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.
