Vegan Thai Chicken Curry
Indulge in the vibrant flavors of this Vegan Thai Chicken Curry, a plant-based twist on the classic Thai comfort dish. Packed with tender soy-based or seitan vegan chicken strips, crisp vegetables like zucchini, red bell pepper, and carrots, and aromatic kaffir lime leaves and lemongrass, this curry is a feast for the senses. Simmered in a creamy, full-fat coconut milk sauce infused with vegan red curry paste, every bite is bursting with bold, authentic Thai flavors. Perfectly balanced with a touch of sweetness from coconut sugar and a dash of umami from soy sauce or tamari, this recipe is the ultimate satisfying meal. Serve it over fluffy jasmine rice or low-carb cauliflower rice, and finish with fresh Thai basil and a squeeze of lime for a fresh, zesty kick. Ready in just 40 minutes, this vegan-friendly dish is delicious, wholesome, and perfect for weeknight dinners or impressing guests.
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Recipe Information
Ingredients
- 300 grams Vegan chicken (soy-based or seitan-based strips)
- 2 tablespoons Coconut oil
- 3 tablespoons Red curry paste (vegan-friendly, check label for shrimp-free)
- 400 ml Coconut milk (full-fat)
- 250 ml Vegetable broth
- 2 Lemongrass stalks (bruised and cut into 3-inch pieces)
- 4 Kaffir lime leaves (fresh or dried)
- 1 Carrot (thinly sliced)
- 1 Red bell pepper (sliced into thin strips)
- 1 Zucchini (sliced into half-moons)
- 200 grams Mushrooms (button or shiitake, sliced)
- 2 tablespoons Soy sauce or tamari (for gluten-free)
- 1 tablespoon Brown sugar or coconut sugar
- 12 Fresh basil leaves (Thai basil preferred, or regular basil)
- 1 Fresh lime (for garnish and seasoning)
- 4 servings Cooked jasmine rice or cauliflower rice
Instructions
Heat the coconut oil in a large skillet or wok over medium heat.
Add the red curry paste and sauté for 2 minutes, stirring frequently, until fragrant.
Stir in the coconut milk and vegetable broth. Mix well to combine.
Add the lemongrass stalks, kaffir lime leaves, and brown sugar. Simmer for 5 minutes to allow the flavors to blend.
Add the vegan chicken strips, carrot, red bell pepper, zucchini, and mushrooms to the skillet. Stir gently to ensure the vegetables and vegan chicken are coated in the curry sauce.
Reduce the heat to low and simmer for 12–15 minutes, or until the vegetables are tender.
Stir in soy sauce (or tamari), taste, and adjust the seasoning if needed.
Remove the lemongrass stalks and kaffir lime leaves before serving.
Serve the curry over a bed of cooked jasmine rice or cauliflower rice. Garnish with fresh basil leaves and a squeeze of lime juice.
Enjoy your Vegan Thai Chicken Curry!
Nutrition Facts
Calories |
2933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.8 g | 181% | |
| Saturated Fat | 112.4 g | 562% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5018 mg | 218% | |
| Total Carbohydrate | 328.3 g | 119% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 51.2 g | ||
| Protein | 109.3 g | 219% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 618 mg | 48% | |
| Iron | 38.2 mg | 212% | |
| Potassium | 4924 mg | 105% | |
*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.
