Vegan Red Curry with Chicken

Experience the perfect harmony of flavor and comfort with this Vegan Red Curry with Chicken, a plant-based twist on a classic Thai favorite. Made with tender vegan chicken strips simmered in a rich, aromatic sauce of creamy coconut milk and bold red curry paste, this dish is a feast for the senses. Packed with fresh, vibrant vegetables like red bell pepper, zucchini, carrot, and baby corn, it’s a nutritious and colorful meal that’s as satisfying as it is wholesome. Accented with fragrant lemongrass, ginger, and Thai basil, and balanced with a touch of soy sauce, lime juice, and brown sugar, every bite is a perfect medley of savory, tangy, and subtly sweet flavors. Serve this hearty curry over fluffy jasmine rice for an easy, gluten-free, and dairy-free dinner option that’s ready in under 40 minutes!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 g Vegan chicken strips
• 2 tbsp Coconut oil
• 3 tbsp Red curry paste
• 400 ml Coconut milk
• 250 ml Vegetable broth
• 1 Red bell pepper, sliced
• 1 Zucchini, sliced
• 1 Carrot, julienned
• 100 g Baby corn, halved
• 10 Thai basil leaves
• 2 tbsp Soy sauce
• 1 Lime, juice
• 1 tsp Salt
• 1 tbsp Brown sugar
• 1 Lemongrass stalk, finely chopped
• 3 Garlic cloves, minced
• 1 tbsp Ginger, grated
• 300 g Jasmine rice
• 600 ml Water

Directions

Step 1

Begin by cooking the jasmine rice. Rinse the rice under running water until the water runs clear. Combine the rice and water in a medium pot and bring to a boil. Reduce the heat to low, cover, and let it simmer for 15 minutes. Remove from heat and let it sit covered for another 5 minutes.

Step 2

While the rice is cooking, heat the coconut oil in a large skillet over medium heat. Add the minced garlic, grated ginger, and chopped lemongrass. Sauté for about 2 minutes until fragrant.

Step 3

Add the red curry paste to the skillet and cook for 1-2 minutes, stirring constantly to enhance the flavors.

Step 4

Pour in the coconut milk and vegetable broth, and stir well to combine. Bring to a gentle simmer.

Step 5

Add the vegan chicken strips to the skillet and cook for about 5 minutes, allowing them to absorb the flavors of the curry.

Step 6

Stir in the red bell pepper, zucchini, carrot, and baby corn. Cook for another 5 minutes until the vegetables are tender yet crisp.

Step 7

Season the curry with soy sauce, lime juice, salt, and brown sugar. Stir well and adjust the seasoning to taste.

Step 8

Finally, add the Thai basil leaves and let them wilt in the sauce for about 1 minute.

Step 9

Serve the curry hot over the cooked jasmine rice and enjoy this flavorful vegan dish!

Nutrition Facts

Serving size	(2554.9g)

Amount per serving	% Daily Value*
Calories	1974.8

Total Fat 65.6g	0%
Saturated Fat 28.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 6780.8mg	0%
Total Carbohydrate 258.9g	0%
Dietary Fiber 34.8g	0%
Total Sugars 60.4g
Protein 103.9g	0%

Vitamin D 0IU	0%
Calcium 498.7mg	0%
Iron 19.4mg	0%
Potassium 3514.3mg	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: 28.9%

Protein: 20.4%

Carbs: 50.7%