Vegetarian Beef Thai Curry
Experience the bold, aromatic flavors of Thailand with this Vegetarian Beef Thai Curry, a plant-based twist on a classic dish that's perfect for weeknight dinners or special occasions. Featuring tender plant-based beef strips sautéed with fragrant garlic, ginger, and Thai red curry paste, this vibrant recipe is simmered in creamy coconut milk and enriched with red bell peppers, zucchini, and a hint of lime. The addition of fresh basil and cilantro infuses every bite with a refreshing herbal finish. Served over fluffy jasmine rice, this vegetarian curry is a satisfying and wholesome meal that’s rich in flavor and incredibly easy to prepare. Ready in under an hour, it’s a delightful fusion of spice, creaminess, and plant-based goodness.
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Recipe Information
Ingredients
- 250 grams plant-based beef strips
- 2 tablespoons coconut oil
- 1 medium, sliced onion
- 3 cloves, minced garlic
- 1 tablespoon, grated fresh ginger
- 1 medium, sliced red bell pepper
- 1 medium, sliced zucchini
- 3 tablespoons Thai red curry paste
- 400 milliliters coconut milk
- 240 milliliters vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 medium, juiced lime
- 0.5 cup fresh basil leaves
- 0.5 cup fresh cilantro
- 200 grams jasmine rice
- to taste salt
- to taste pepper
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Cook according to package instructions, set aside, and keep warm.
In a large skillet or wok, heat the coconut oil over medium heat.
Add the sliced onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Increase the heat to medium-high and add the plant-based beef strips, cooking them until browned, about 4-5 minutes.
Add the sliced red bell pepper and zucchini to the skillet and stir-fry for another 4-5 minutes until they start to soften.
Stir in the Thai red curry paste and cook for 1-2 minutes to deepen the flavors.
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle boil, then reduce to a simmer.
Add the soy sauce, brown sugar, and lime juice. Stir well and let the curry simmer for about 10-15 minutes until the vegetables are tender and the flavors meld together.
Taste the curry and season with salt and pepper as needed.
Fold in the fresh basil leaves and cilantro just before serving for a burst of fresh flavor.
Serve the Vegetarian Beef Thai Curry hot over the prepared jasmine rice.
Nutrition Facts
Calories |
381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1414 mg | 61% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 16.5 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 797 mg | 17% | |
*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.
