Vegan Thai Chicken Green Curry
Bursting with bold flavors and vibrant colors, Vegan Thai Chicken Green Curry is a plant-based twist on the classic Thai favorite. This aromatic dish features tender plant-based chicken pieces, creamy coconut milk, and a fragrant vegan green curry paste, paired with a medley of fresh vegetables like zucchini, broccoli, red bell pepper, and carrots. Infused with the perfect balance of soy sauce, lime juice, and a hint of coconut sugar, each bite is a harmonious blend of tangy, sweet, and savory notes. Finished with fresh Thai basil and served over fluffy jasmine rice, this comforting yet healthy meal is both satisfying and easy to prepare in just 40 minutes. Whether you're vegan or simply looking for a delicious meat-free dinner, this Thai-inspired curry is guaranteed to impress. Perfect for weeknights or casual entertaining, it’s a flavorful taste of Thailand in your own kitchen!
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Ingredients
- 300 grams Plant-based chicken pieces (soy- or pea-based)
- 400 ml Coconut milk (full-fat)
- 3 tablespoons Green curry paste (vegan)
- 250 ml Vegetable broth
- 1 medium Zucchini
- 200 grams Broccoli florets
- 1 large Red bell pepper
- 1 medium Carrot
- 150 grams Bamboo shoots (canned, drained)
- 10 leaves Fresh Thai basil leaves
- 1 tablespoon Lime juice
- 2 tablespoons Soy sauce
- 1 teaspoon Coconut sugar
- 1 tablespoon Oil (neutral, like coconut or avocado)
- 4 servings Cooked rice (e.g., jasmine or basmati)
Directions
Step 1
Prepare your vegetables by slicing the zucchini, red bell pepper, and carrot into thin strips. Cut the broccoli into small florets and drain the bamboo shoots.
Step 2
Heat a large pan or wok over medium heat and add the oil. Once heated, add the plant-based chicken and cook for 3-4 minutes until they're slightly browned. Remove and set aside.
Step 3
In the same pan, add the vegan green curry paste and sauté it for 1-2 minutes, stirring constantly, until fragrant.
Step 4
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
Step 5
Add the sliced zucchini, broccoli florets, red bell pepper, carrot, and bamboo shoots to the pan. Stir well to coat the vegetables in the curry sauce.
Step 6
Simmer the curry gently for 10-12 minutes, or until the vegetables are tender but still crisp.
Step 7
Return the cooked plant-based chicken to the pan and stir it into the curry. Simmer for an additional 2-3 minutes to heat through.
Step 8
Add the soy sauce, lime juice, and coconut sugar. Stir well and adjust the seasoning to taste if necessary.
Step 9
Remove the pan from heat and garnish the curry with fresh Thai basil leaves.
Step 10
Serve hot over cooked rice. Enjoy your Vegan Thai Chicken Green Curry!
Nutrition Facts
| Serving size | (2241.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2433.8 |
| Total Fat 132.5g | 0% |
| Saturated Fat 100.1g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5878.5mg | 0% |
| Total Carbohydrate 226.6g | 0% |
| Dietary Fiber 37.0g | 0% |
| Total Sugars 53.5g | |
| Protein 101.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 511.4mg | 0% |
| Iron 26.4mg | 0% |
| Potassium 4560.4mg | 0% |
Source of Calories