Vegetarian Thai Chicken Green Curry
Experience the vibrant flavors of Thailand with this hearty and wholesome Vegetarian Thai Chicken Green Curry. Packed with fresh, colorful veggies like zucchini, broccoli, and bell peppers, and featuring a protein-rich plant-based chicken substitute, this recipe delivers all the creamy, aromatic goodness of traditional green curry without the meat. Simmered in a rich blend of coconut milk, vegetarian green curry paste, and fragrant kaffir lime leaves, this dish balances sweetness, tanginess, and subtle heat to perfection. Ready in just 45 minutes, it's an easy, gluten-free option for weeknight dinners or entertaining, best served over a bed of steamed jasmine rice or rice noodles. Whether you're vegetarian, vegan, or simply craving an exotic twist on comfort food, this plant-based Thai curry is sure to satisfy!
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Recipe Information
Ingredients
- 300 grams Plant-based chicken substitute
- 400 ml Coconut milk (full-fat)
- 3 tablespoons Green curry paste (vegetarian)
- 200 ml Vegetable stock
- 1 medium Zucchini
- 2 medium Carrots
- 150 grams Broccoli florets
- 1 medium Red bell pepper
- 100 grams Sugar snap peas
- 10 grams Fresh basil leaves
- 4 whole Kaffir lime leaves
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 1 tablespoon Brown sugar
- 1 tablespoon Lime juice
- 2 tablespoons Cooking oil (vegetable or coconut oil)
Instructions
Prepare the vegetables: dice zucchini, slice carrots into thin rounds, cut the broccoli into small florets, slice the red bell pepper into thin strips, and set all aside.
Heat the cooking oil in a large skillet or wok over medium heat.
Add the green curry paste and sauté for 2-3 minutes, stirring constantly, to release its aroma.
Slowly stir in the coconut milk and vegetable stock, blending the curry paste smoothly into the liquid.
Add the kaffir lime leaves, soy sauce or tamari, and brown sugar. Stir to combine.
Bring the mixture to a gentle simmer and add the carrots and broccoli. Cook for 5 minutes, allowing the vegetables to begin softening.
Add the zucchini, red bell pepper, and sugar snap peas. Simmer for another 5-7 minutes, or until all vegetables are tender but not overcooked.
Stir in the plant-based chicken substitute and simmer for 2-3 additional minutes to heat through.
Remove from heat and stir in the lime juice and fresh basil leaves for a burst of flavor.
Serve hot over steamed jasmine rice or rice noodles, garnished with extra basil leaves if desired.
Nutrition Facts
Calories |
2104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.7 g | 193% | |
| Saturated Fat | 114.2 g | 571% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6712 mg | 292% | |
| Total Carbohydrate | 127.8 g | 46% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 62.3 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 3570 mg | 76% | |
*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.
