Vegan Beef Thai Curry

Dive into the bold, aromatic world of Thai cuisine with this vibrant Vegan Beef Thai Curry—an irresistible plant-based twist on the classic dish! Packed with tender vegan beef strips, crisp seasonal vegetables like broccoli, red bell peppers, and carrots, all bathed in a rich, creamy coconut milk base, this curry is as wholesome as it is indulgent. Infused with the fiery kick of red Thai curry paste, fragrant ginger, and garlic, it strikes the perfect harmony of flavor and spice. A splash of lime juice and fresh basil leaves add a refreshing finish to this easy, weeknight-friendly recipe. Perfectly paired with fluffy jasmine rice, this dish is a satisfying, dairy-free, and gluten-free option that’s sure to please vegans and non-vegans alike. Ready in just 45 minutes, it’s a delicious way to transform your dinner table into a Thai-inspired feast!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 200 grams Vegan beef strips
• 2 tablespoons Coconut oil
• 1 large Onion, chopped
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 1 medium Red bell pepper, sliced
• 200 grams Broccoli florets
• 1 medium Carrot, sliced
• 2 tablespoons Red Thai curry paste
• 400 ml Coconut milk
• 250 ml Vegetable broth
• 2 tablespoons Soy sauce
• 1 tablespoon Lime juice
• 10 leaves Fresh basil leaves
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 4 servings Cooked jasmine rice

Directions

Step 1

Heat the coconut oil in a large pan over medium heat.

Step 2

Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 4

Add the red bell pepper, broccoli florets, and sliced carrots to the pan. Stir-fry for about 5 minutes until just tender.

Step 5

Add the vegan beef strips, stirring occasionally until they are browned and heated through.

Step 6

Stir in the red Thai curry paste and mix well until the vegetables and vegan beef are coated.

Step 7

Pour in the coconut milk and vegetable broth, then bring the mixture to a simmer.

Step 8

Stir in the soy sauce, lime juice, salt, and black pepper. Let the curry simmer gently for about 10 minutes to let the flavors meld.

Step 9

Taste and adjust seasoning if necessary. Add the fresh basil leaves just before serving, stirring them into the curry.

Step 10

Serve hot over cooked jasmine rice.

Nutrition Facts

Serving size	(2290.8g)

Amount per serving	% Daily Value*
Calories	2053.2

Total Fat 45.6g	0%
Saturated Fat 25.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 4498.0mg	0%
Total Carbohydrate 343.3g	0%
Dietary Fiber 26.2g	0%
Total Sugars 53.2g
Protein 80.5g	0%

Vitamin D 0IU	0%
Calcium 452.9mg	0%
Iron 12.6mg	0%
Potassium 2628.3mg	0%

*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.

Source of Calories

Fat: 19.5%

Protein: 15.3%

Carbs: 65.2%