Vegetarian Red Curry with Chicken
Discover a vibrant twist on classic Thai cuisine with this Vegetarian Red Curry with "Chicken"! Perfect for meat-free meals, this recipe swaps traditional chicken for hearty extra-firm tofu or seitan, creating a protein-packed and flavorful dish. Fragrant red curry paste mingles with creamy coconut milk and vegetable broth, crafting a luscious sauce that complements a colorful medley of fresh vegetables, including bell peppers, broccoli, carrots, and zucchini. Enhanced with garlic, ginger, soy sauce, and a hint of lime juice, this curry delivers a delightful balance of sweet, savory, and tangy notes. Finished with fresh basil leaves and served over fluffy cooked rice, this dish is a satisfying and wholesome option suitable for vegetarians and anyone craving bold, vibrant flavors.
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Recipe Information
Ingredients
- 400 grams extra-firm tofu or seitan
- 3 tablespoons red curry paste
- 400 milliliters coconut milk
- 2 large bell peppers (red, yellow, or green), sliced
- 250 grams broccoli florets
- 1 large carrot, sliced
- 1 large zucchini, sliced
- 1 medium onion, sliced
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 250 milliliters vegetable broth
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 10 basil leaves
- 1 lime, juiced
- 1 teaspoon salt
- 2 tablespoons oil (vegetable or coconut)
- 4 cups Cooked rice
Instructions
Press and cube the tofu if using; slice the seitan into bite-sized pieces if preferred.
Heat 1 tablespoon of oil in a large pan over medium heat. Add the tofu or seitan and cook until golden brown on all sides, about 5-7 minutes. Remove from the pan and set aside.
In the same pan, add the remaining oil. Sauté the onion, garlic, and ginger until fragrant, about 2-3 minutes.
Stir in the red curry paste and cook for another minute to enhance the flavors.
Pour in the coconut milk and vegetable broth, stirring well to combine with the curry paste.
Add the sliced bell peppers, broccoli, carrot, and zucchini. Stir to coat them in the sauce.
Bring the mixture to a gentle simmer, cover, and let cook for about 10 minutes, or until the vegetables are tender.
Return the cooked tofu or seitan to the pan.
Stir in the soy sauce, brown sugar, lime juice, and salt. Taste and adjust seasoning if necessary.
Add fresh basil leaves, gently stirring them into the curry.
Serve the red curry hot, over a bed of cooked rice.
Nutrition Facts
Calories |
2497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5866 mg | 255% | |
| Total Carbohydrate | 372.9 g | 136% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 77.7 g | ||
| Protein | 112.7 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3201 mg | 246% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 4318 mg | 92% | |
*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.
