Vegan Thai Chicken Green Curry
Indulge in the rich and flavorful experience of Vegan Thai Chicken Green Curry, a plant-based twist on the classic Thai favorite. This vibrant dish combines tender soy- or pea-based chicken pieces with an irresistible green curry sauce made from creamy coconut milk and aromatic vegan green curry paste. Brimming with colorful vegetables like zucchini, broccoli, red bell peppers, and bamboo shoots, this curry is both nutritious and satisfying. Finished with fresh Thai basil, a splash of lime juice, and a hint of coconut sugar for balance, this quick and easy recipe is ready in just 40 minutes, making it perfect for weeknight dinners. Serve it over warm jasmine or basmati rice to soak up every last drop of the rich, fragrant sauce. Perfect for vegans and anyone craving bold, Thai-inspired flavors!
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Recipe Information
Ingredients
- 300 grams Plant-based chicken pieces (soy- or pea-based)
- 400 ml Coconut milk (full-fat)
- 3 tablespoons Green curry paste (vegan)
- 250 ml Vegetable broth
- 1 medium Zucchini
- 200 grams Broccoli florets
- 1 large Red bell pepper
- 1 medium Carrot
- 150 grams Bamboo shoots (canned, drained)
- 10 leaves Fresh Thai basil leaves
- 1 tablespoon Lime juice
- 2 tablespoons Soy sauce
- 1 teaspoon Coconut sugar
- 1 tablespoon Oil (neutral, like coconut or avocado)
- 4 servings Cooked rice (e.g., jasmine or basmati)
Instructions
Prepare your vegetables by slicing the zucchini, red bell pepper, and carrot into thin strips. Cut the broccoli into small florets and drain the bamboo shoots.
Heat a large pan or wok over medium heat and add the oil. Once heated, add the plant-based chicken and cook for 3-4 minutes until they're slightly browned. Remove and set aside.
In the same pan, add the vegan green curry paste and sauté it for 1-2 minutes, stirring constantly, until fragrant.
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
Add the sliced zucchini, broccoli florets, red bell pepper, carrot, and bamboo shoots to the pan. Stir well to coat the vegetables in the curry sauce.
Simmer the curry gently for 10-12 minutes, or until the vegetables are tender but still crisp.
Return the cooked plant-based chicken to the pan and stir it into the curry. Simmer for an additional 2-3 minutes to heat through.
Add the soy sauce, lime juice, and coconut sugar. Stir well and adjust the seasoning to taste if necessary.
Remove the pan from heat and garnish the curry with fresh Thai basil leaves.
Serve hot over cooked rice. Enjoy your Vegan Thai Chicken Green Curry!
Nutrition Facts
Calories |
2434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.5 g | 170% | |
| Saturated Fat | 100.1 g | 500% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5878 mg | 256% | |
| Total Carbohydrate | 226.6 g | 82% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 53.5 g | ||
| Protein | 101.8 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 511 mg | 39% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 4560 mg | 97% | |
*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.
