Vegetarian Red Curry Chicken
Bring bold, aromatic flavors to your kitchen with Vegetarian Red Curry Chicken, a mouthwatering meat-free twist on the classic Thai dish. This recipe features tender vegetarian chicken strips simmered in a luscious coconut milk sauce infused with vibrant red curry paste, fresh garlic, and ginger. Colorful vegetables like red bell pepper, zucchini, baby corn, and carrot add a delightful medley of textures and nutrients, while soy sauce, lime juice, and a touch of sugar create a perfectly balanced taste profile. Finished with a sprinkle of fragrant fresh basil, this quick and easy 30-minute curry is perfect for busy weeknights or cozy dinners. Serve it over cooked rice to soak up every drop of the creamy, flavor-packed sauce.
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Recipe Information
Ingredients
- 400 grams vegetarian chicken strips
- 3 tablespoons red curry paste
- 400 milliliters coconut milk
- 2 tablespoons vegetable oil
- 1 medium, chopped onion
- 1 medium, sliced red bell pepper
- 1 medium, sliced zucchini
- 150 grams, halved baby corn
- 1 medium, julienned carrot
- 2 cloves, minced garlic
- 1 inch, grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 10 leaves, fresh basil
- 0.5 teaspoon salt
- 1 teaspoon sugar
- 200 grams, cooked rice
Instructions
Start by preparing all your ingredients: chop the onion, slice the red bell pepper and zucchini, halved the baby corn, julienne the carrot, mince the garlic, and grate the ginger.
Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
Add the minced garlic and grated ginger to the pan, stir, and sauté for another 1-2 minutes until fragrant.
Stir in the red curry paste and cook for 1 minute, allowing it to release its aroma.
Pour the coconut milk into the skillet, stirring to combine with the curry paste. Let it come to a gentle simmer.
Add the vegetarian chicken strips to the skillet, ensuring they are well-coated with the curry sauce.
Add the sliced red bell pepper, zucchini, halved baby corn, and julienned carrot to the skillet. Stir everything together, ensuring the vegetables are submerged in the curry sauce.
Season the curry with soy sauce, lime juice, salt, and sugar. Stir to integrate the flavors, then cover and let it simmer for about 10-15 minutes, or until the vegetables are tender.
Taste the curry and adjust the seasoning if necessary, adding more soy sauce, lime juice, or sugar as preferred.
Turn off the heat and stir in the fresh basil leaves.
Serve the vegetarian red curry chicken over cooked rice, garnished with additional basil leaves or lime wedges if desired.
Nutrition Facts
Calories |
1721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7300 mg | 317% | |
| Total Carbohydrate | 212.6 g | 77% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 66.5 g | ||
| Protein | 96.0 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3094 mg | 66% | |
*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.
