Vegan Thai Chicken Curry

Experience the vibrant, aromatic flavors of Vegan Thai Chicken Curry, a plant-based twist on a classic favorite. This hearty dish features tender soy-based or seitan-based vegan chicken strips simmered in a luscious, coconut milk-infused curry sauce bursting with authentic Thai ingredients like red curry paste, kaffir lime leaves, and lemongrass. Packed with colorful vegetables such as bell peppers, zucchini, carrots, and mushrooms, this recipe combines wholesome ingredients with bold, spicy-sweet flavors. Perfectly paired with jasmine rice or cauliflower rice, it’s a satisfying, gluten-free meal that’s ready in just 40 minutes. Garnished with fresh basil and a zesty squeeze of lime, this vegan curry is a deliciously comforting dish that brings Thai-inspired cuisine to your kitchen. Ideal for weeknight dinners or meal prep, this recipe is a must-try for foodies seeking a flavorful plant-based alternative.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 300 grams Vegan chicken (soy-based or seitan-based strips)
• 2 tablespoons Coconut oil
• 3 tablespoons Red curry paste (vegan-friendly, check label for shrimp-free)
• 400 ml Coconut milk (full-fat)
• 250 ml Vegetable broth
• 2 Lemongrass stalks (bruised and cut into 3-inch pieces)
• 4 Kaffir lime leaves (fresh or dried)
• 1 Carrot (thinly sliced)
• 1 Red bell pepper (sliced into thin strips)
• 1 Zucchini (sliced into half-moons)
• 200 grams Mushrooms (button or shiitake, sliced)
• 2 tablespoons Soy sauce or tamari (for gluten-free)
• 1 tablespoon Brown sugar or coconut sugar
• 12 Fresh basil leaves (Thai basil preferred, or regular basil)
• 1 Fresh lime (for garnish and seasoning)
• 4 servings Cooked jasmine rice or cauliflower rice

Directions

Step 1

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

Step 2

Add the red curry paste and sauté for 2 minutes, stirring frequently, until fragrant.

Step 3

Stir in the coconut milk and vegetable broth. Mix well to combine.

Step 4

Add the lemongrass stalks, kaffir lime leaves, and brown sugar. Simmer for 5 minutes to allow the flavors to blend.

Step 5

Add the vegan chicken strips, carrot, red bell pepper, zucchini, and mushrooms to the skillet. Stir gently to ensure the vegetables and vegan chicken are coated in the curry sauce.

Step 6

Reduce the heat to low and simmer for 12–15 minutes, or until the vegetables are tender.

Step 7

Stir in soy sauce (or tamari), taste, and adjust the seasoning if needed.

Step 8

Remove the lemongrass stalks and kaffir lime leaves before serving.

Step 9

Serve the curry over a bed of cooked jasmine rice or cauliflower rice. Garnish with fresh basil leaves and a squeeze of lime juice.

Step 10

Enjoy your Vegan Thai Chicken Curry!

Nutrition Facts

Serving size	(2340.8g)

Amount per serving	% Daily Value*
Calories	2933.4

Total Fat 140.8g	0%
Saturated Fat 112.4g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 5017.6mg	0%
Total Carbohydrate 328.3g	0%
Dietary Fiber 31.3g	0%
Total Sugars 51.2g
Protein 109.3g	0%

Vitamin D 14IU	0%
Calcium 617.9mg	0%
Iron 38.2mg	0%
Potassium 4923.8mg	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: 42.0%

Protein: 14.5%

Carbs: 43.5%