Vegetarian Red Curry with Chicken and Vegetables
Experience the vibrant flavors of Thailand with this Vegetarian Red Curry with Chicken and Vegetables—a delightful fusion of bold spices, creamy coconut milk, and hearty plant-based protein. This wholesome recipe begins with a fragrant base of sautéed onion, garlic, and ginger, enhanced by Thai red curry paste. A colorful medley of fresh vegetables, including red bell pepper, carrots, broccoli, and zucchini, is simmered in a rich broth of coconut milk, soy sauce, and brown sugar, creating the perfect balance of sweet, savory, and spicy. The addition of plant-based chicken pieces makes this dish satisfying and protein-packed. Served over fluffy jasmine rice and garnished with Thai basil and cilantro, this easy vegetarian red curry is ready in under 45 minutes and makes an impressive meal for any night of the week. Perfect for lovers of vegan-friendly recipes and Thai cuisine!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 large red bell pepper, sliced
- 2 medium carrots, sliced
- 2 cups broccoli florets
- 1 medium zucchini, sliced
- 3 tablespoons Thai red curry paste
- 400 milliliters coconut milk
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 0.5 cup thai basil leaves
- 300 grams plant-based chicken pieces
- 1 tablespoon lime juice
- 0.25 cup cilantro, chopped
- 4 cups jasmine rice, cooked
Instructions
Heat the coconut oil in a large pan over medium heat.
Add the chopped onion and sauté for about 3 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the red bell pepper, carrots, broccoli, and zucchini to the pan. Stir-fry the vegetables for about 5 minutes until they start to soften.
Mix in the Thai red curry paste, stirring well to coat the vegetables evenly.
Pour in the coconut milk and vegetable broth, stirring to combine.
Add the soy sauce and brown sugar, mixing until the sugar dissolves.
Bring the curry to a simmer and allow it to cook for about 10 minutes.
Fold in the plant-based chicken pieces and simmer for another 5 minutes to heat through.
Remove the pan from heat and stir in the lime juice and thai basil leaves.
Serve the red curry hot, garnished with chopped cilantro, over a bed of cooked jasmine rice.
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1014 mg | 44% | |
| Total Carbohydrate | 112.3 g | 41% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 18.5 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 1055 mg | 22% | |
*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.
