Vegan Green Curry with Chicken

Dive into the vibrant flavors of this Vegan Green Curry with Chicken, a plant-based twist on a classic Thai favorite! Featuring tender soy or seitan-based vegan chicken pieces, a creamy coconut milk base, and a medley of fresh vegetables like broccoli, sugar snap peas, and bell peppers, this dish is an explosion of color and taste. Infused with the bold, zesty kick of green curry paste, aromatic garlic and ginger, and tangy lime juice, each bite is both comforting and refreshing. This delicious curry comes together in just 40 minutes, making it an ideal weeknight dinner that's packed with protein and nutrients. Serve it over fluffy jasmine rice and top with fresh basil and cilantro for a truly irresistible, restaurant-quality vegan meal. Perfect for fans of Thai cuisine, this vegan green curry recipe is a must-try for both plant-based eaters and adventurous foodies.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 300 grams vegan chicken pieces (soy or seitan based)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons green curry paste
• 1 can coconut milk
• 1 cup vegetable broth
• 2 cups broccoli florets
• 1 cup sugar snap peas
• 1 medium red bell pepper, sliced
• 1 can bamboo shoots, drained
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 handful fresh basil leaves
• 1 handful fresh cilantro, for garnish
• 4 servings cooked jasmine rice

Directions

Step 1

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

Step 2

Add the vegan chicken pieces and sauté for about 5 minutes until golden brown. Remove and set aside.

Step 3

In the same skillet, add the onion and sauté for 3-4 minutes until translucent.

Step 4

Stir in the garlic and ginger, cooking for an additional 1 minute until fragrant.

Step 5

Add the green curry paste to the skillet and cook for 1-2 minutes to release its flavors.

Step 6

Pour in the coconut milk and vegetable broth, stirring to combine, and bring to a simmer.

Step 7

Add the broccoli, sugar snap peas, red bell pepper, and bamboo shoots to the curry, covering and simmering for about 10 minutes until vegetables are tender.

Step 8

Stir in the soy sauce and lime juice, adjusting seasoning to taste.

Step 9

Return the sautéed vegan chicken to the curry and cook for another 2-3 minutes to heat through.

Step 10

Remove from heat and stir in fresh basil leaves.

Step 11

Serve the green curry hot over cooked jasmine rice, garnished with fresh cilantro.

Nutrition Facts

Serving size	(2681g)

Amount per serving	% Daily Value*
Calories	2355.4

Total Fat 44.3g	0%
Saturated Fat 26.6g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 3763.4mg	0%
Total Carbohydrate 362.2g	0%
Dietary Fiber 36.7g	0%
Total Sugars 63.7g
Protein 112.5g	0%

Vitamin D 0IU	0%
Calcium 541.9mg	0%
Iron 16.2mg	0%
Potassium 3763.4mg	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: 17.4%

Protein: 19.6%

Carbs: 63.1%