Vegetarian Green Curry with Chicken
Indulge in the vibrant and aromatic flavors of this *Vegetarian Green Curry with Chicken*, a modern twist on the classic Thai favorite. This recipe features tender plant-based chicken pieces, infused with the bold and spicy essence of green curry paste. The creamy coconut milk creates a luxurious base, while a colorful medley of fresh vegetables—broccoli, red bell pepper, snow peas, and bamboo shoots—adds crunch and nutrients. Fragrant Thai basil and a splash of lime juice elevate the dish with fresh and zesty notes. Ready in just 35 minutes, this easy, plant-based green curry is perfect for busy weeknights and pairs beautifully with fluffy jasmine rice. Whether you're vegan, vegetarian, or simply looking for a wholesome alternative, this recipe delivers traditional Thai flavors with a meat-free twist!
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Recipe Information
Ingredients
- 300 grams Plant-based chicken pieces
- 400 ml Coconut milk
- 2 tablespoons Green curry paste
- 2 tablespoons Vegetable oil
- 150 grams Broccoli florets
- 1 medium Red bell pepper, sliced
- 100 grams Snow peas
- 50 grams Bamboo shoots
- 20 grams Thai basil leaves
- 2 tablespoons Soy sauce
- 1 medium Lime
- 0.5 teaspoons Salt
- 1 teaspoon Sugar
- 500 grams Cooked jasmine rice
Instructions
Heat the vegetable oil in a large pan over medium heat.
Add the green curry paste and cook for 1-2 minutes until fragrant, stirring constantly to avoid burning.
Stir in the plant-based chicken pieces and continue to cook for another 3-4 minutes until heated through and slightly browned.
Pour in the coconut milk and bring to a gentle simmer, stirring to combine with the curry paste.
Add broccoli florets, red bell pepper slices, snow peas, and bamboo shoots to the pan, and stir to coat the vegetables in the sauce.
Simmer for about 5-7 minutes until vegetables are tender-crisp.
Season the curry with soy sauce, salt, and sugar, tasting to adjust if needed.
Remove from heat and stir in the Thai basil leaves until wilted.
Squeeze lime juice over the curry and stir once more.
Serve the green curry hot over a bed of jasmine rice.
Nutrition Facts
Calories |
1712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 4259 mg | 185% | |
| Total Carbohydrate | 237.2 g | 86% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 47.0 g | ||
| Protein | 88.7 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2033 mg | 43% | |
*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.
