Vegan Red Curry with Chicken and Vegetables
Experience the perfect blend of bold flavors and plant-based goodness with this Vegan Red Curry with Chicken and Vegetables! This vibrant, dairy-free dish features juicy vegan chicken pieces, a rainbow of fresh vegetables, and aromatic red curry paste simmered in creamy coconut milk. Enhanced with soy sauce, maple syrup, and zesty lime juice, this recipe strikes the ideal balance of savory, sweet, and tangy. Loaded with wholesome ingredients like broccoli, bell peppers, and bamboo shoots, it’s a comforting one-pot meal that’s not only easy to make in under 40 minutes but also packed with nutrients. Serve this hearty curry over fluffy jasmine rice for a satisfying and flavor-packed dinner that’s perfect for weeknights or special occasions. Ideal for vegan and vegetarian diets, this dish will whisk your taste buds away to the vibrant streets of Southeast Asia!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 tablespoons coconut oil
- 300 grams vegan chicken pieces
- 3 tablespoons red curry paste
- 400 milliliters coconut milk
- 200 milliliters vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 1 large red bell pepper, sliced
- 150 grams broccoli florets
- 1 medium carrot, julienned
- 1 medium zucchini, sliced
- 150 grams bamboo shoots, drained and sliced
- 0.5 cup fresh basil leaves
- 2 cups jasmine rice, cooked
Directions
Step 1
Heat the coconut oil in a large pan or wok over medium heat.
Step 2
Add the vegan chicken pieces and cook for 5-7 minutes until they are slightly browned. Remove from the pan and set aside.
Step 3
In the same pan, add the red curry paste. Stir it around for about 1-2 minutes until it becomes fragrant, being careful not to let it burn.
Step 4
Slowly pour in the coconut milk and vegetable broth, stirring to mix with the curry paste. Bring to a simmer.
Step 5
Stir in the soy sauce, maple syrup, and lime juice.
Step 6
Add the bell pepper, broccoli, carrot, zucchini, and bamboo shoots to the pan. Let them cook in the curry sauce for about 8-10 minutes or until they are just tender.
Step 7
Return the vegan chicken pieces to the pan, stirring to combine with the vegetables and sauce. Let it cook for an additional 3-5 minutes.
Step 8
Taste and adjust seasonings if necessary, adding more soy sauce or lime juice to your preference.
Step 9
Stir in the fresh basil leaves just before serving.
Step 10
Serve the vegan red curry hot over a bed of jasmine rice.
Nutrition Facts
| Serving size | (2230.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1899.5 |
| Total Fat 49.0g | 0% |
| Saturated Fat 26.3g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 0mg | 0% |
| Sodium 3905.7mg | 0% |
| Total Carbohydrate 287.8g | 0% |
| Dietary Fiber 28.6g | 0% |
| Total Sugars 69.1g | |
| Protein 95.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 463.7mg | 0% |
| Iron 15.8mg | 0% |
| Potassium 3940.2mg | 0% |
Source of Calories