Vegetarian Thai Chicken Curry
Indulge in the rich, comforting flavors of this Vegetarian Thai Chicken Curry, a plant-based twist on a classic favorite that's perfect for anyone craving authentic Thai cuisine. Featuring tender plant-based chicken strips simmered in creamy coconut milk and fragrant red curry paste, this vibrant dish is packed with fresh vegetables like red bell pepper, carrot, and zucchini for a burst of color and nutrition. Enhanced with garlic, ginger, and soy sauce for a dynamic depth of flavor, it's a hearty, satisfying meal that comes together in just 40 minutes. Serve over fluffy jasmine rice and garnish with Thai basil leaves for a restaurant-worthy presentation. Whether you're a vegetarian or simply seeking a healthier alternative to traditional chicken curry, this recipe is bound to become a weeknight favorite! Perfect for SEO targeting with keywords like "Vegetarian Thai Curry," "Thai Chicken Curry Recipe," and "Plant-Based Thai Curry."
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Recipe Information
Ingredients
- 300 grams Plant-based chicken strips
- 400 milliliters Coconut milk
- 3 tablespoons Red curry paste
- 2 tablespoons Vegetable oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 medium Red bell pepper, sliced
- 1 medium Carrot, thinly sliced
- 1 medium Zucchini, sliced into half-moons
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 250 milliliters Vegetable stock
- 10 leaves Thai basil leaves (optional, for garnish)
- 4 servings Cooked jasmine rice (for serving)
Instructions
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the diced onion and sauté for 2-3 minutes until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the red curry paste and cook for another minute, stirring to thoroughly combine with the aromatics.
Toss in the sliced red bell pepper, carrot, and zucchini. Stir-fry the vegetables for 2-3 minutes until slightly tender but still crisp.
Stir in the coconut milk, vegetable stock, soy sauce, and brown sugar. Mix well and bring the mixture to a gentle simmer.
Add the plant-based chicken strips and allow the curry to simmer for 6-8 minutes, letting the flavors meld together.
Taste and adjust seasoning if necessary, adding more soy sauce or a pinch of salt to taste.
Serve the curry hot over a bed of cooked jasmine rice. Garnish with fresh Thai basil leaves if desired.
Nutrition Facts
Calories |
1976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3980 mg | 173% | |
| Total Carbohydrate | 295.1 g | 107% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 58.7 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3049 mg | 65% | |
*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.
