Vegetarian Green Curry Chicken
Experience the vibrant flavors of Thai cuisine with this Vegetarian Green Curry Chicken recipe, a plant-based twist on the classic dish. Featuring tender, protein-packed plant-based chicken strips, a medley of crisp, colorful vegetables, and the rich creaminess of coconut milk, this curry is both hearty and satisfying. Infused with aromatic green curry paste, fresh lime leaves, and fragrant basil, every bite is a perfect balance of spice, zest, and herbal notes. With just 15 minutes of prep and 30 minutes to cook, this easy vegetarian green curry is ideal for busy weeknights or casual entertaining. Serve it piping hot over jasmine rice or your favorite grain for a wholesome, crowd-pleasing meal. Perfect for vegan and vegetarian diets, it’s a delicious and nourishing way to enjoy bold, authentic Thai flavors at home!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 300 grams plant-based chicken strips
- 2 tablespoons green curry paste
- 400 ml coconut milk
- 1 tablespoon vegetable oil
- 150 grams broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1 zucchini, sliced
- 100 grams bamboo shoots
- 4 lime leaves
- 10 basil leaves
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 juice of one lime
Instructions
Heat vegetable oil in a large pan or wok over medium heat.
Add the green curry paste and stir-fry for 1-2 minutes until it becomes fragrant.
Pour in the coconut milk gradually, stirring continuously to blend with the paste.
Add the plant-based chicken strips to the pan and cook for about 5 minutes, stirring occasionally.
Add the broccoli florets, red bell pepper, carrot, zucchini, and bamboo shoots into the pan.
Reduce the heat to a simmer and cook for 10 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Add the lime leaves, soy sauce, and sugar to the pan, stirring well to combine.
Cook for another 5 minutes, allowing the flavors to meld together.
Just before serving, stir in the lime juice and add the fresh basil leaves.
Serve hot with jasmine rice or your preferred grain.
Nutrition Facts
Calories |
963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 2669 mg | 116% | |
| Total Carbohydrate | 102.8 g | 37% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 47.3 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2341 mg | 50% | |
*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.
