Vegan Green Curry Chicken

Indulge in the rich, fragrant flavors of this Vegan Green Curry Chicken, a plant-based twist on a classic Thai-inspired favorite. This hearty recipe pairs tender plant-based chicken pieces with a vibrant medley of fresh vegetables, including broccoli, red bell pepper, zucchini, and snow peas, all simmered in a creamy coconut milk and green curry sauce. Infused with the perfect balance of zesty lime juice, umami-rich soy sauce, and a hint of sweetness, this quick and easy dish comes together in just 40 minutes, making it a perfect weeknight dinner. Garnished with fresh basil and served over steamed rice or rice noodles, this vegan recipe delivers restaurant-quality flavor in every bite. Ideal for vegans and curry enthusiasts alike, this dish is bold, comforting, and irresistibly delicious.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 14 oz Plant-based chicken pieces
• 2 tbsp Vegetable oil
• 3 tbsp Green curry paste
• 14 oz Coconut milk
• 1 cup Vegetable broth
• 1 cup Broccoli florets
• 1 medium Red bell pepper, sliced
• 1 medium Carrot, sliced
• 1 medium Zucchini, sliced
• 0.5 cup Snow peas
• 1 tbsp Lime juice
• 2 tbsp Soy sauce
• 1 tsp Sugar
• 0.25 cup Fresh basil leaves
• 0 to taste Salt
• 0 to taste Pepper

Directions

Step 1

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

Step 2

Add the green curry paste to the pan and cook for 1-2 minutes, stirring frequently, until fragrant.

Step 3

Pour in the coconut milk and vegetable broth, whisking to combine with the curry paste.

Step 4

Bring the mixture to a simmer, then add the plant-based chicken pieces and cook for 3-4 minutes.

Step 5

Add the broccoli, red bell pepper, carrot, zucchini, and snow peas to the pan. Stir well to coat the vegetables with the curry sauce.

Step 6

Simmer the curry for 10-15 minutes, or until the vegetables are tender but still crisp.

Step 7

Stir in the lime juice, soy sauce, and sugar. Adjust seasoning with salt and pepper to taste.

Step 8

Allow the curry to cook for an additional 2 minutes to blend the flavors.

Step 9

Remove from heat and stir in the fresh basil leaves.

Step 10

Serve the vegan green curry 'chicken' hot, over steamed rice or rice noodles if desired.

Nutrition Facts

Serving size	(1768.0g)

Amount per serving	% Daily Value*
Calories	1309.5

Total Fat 52.5g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 17.6g
Cholesterol 0mg	0%
Sodium 6706.8mg	0%
Total Carbohydrate 116.8g	0%
Dietary Fiber 26.7g	0%
Total Sugars 54.5g
Protein 97.2g	0%

Vitamin D 0IU	0%
Calcium 423.9mg	0%
Iron 14.1mg	0%
Potassium 3052.8mg	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: 35.6%

Protein: 29.3%

Carbs: 35.2%