Vegetarian Beef Thai Curry

Transform your weeknight dinner routine with this bold and flavorful Vegetarian Beef Thai Curry! Made with tender plant-based beef strips, vibrant red bell pepper, zucchini, and a rich, aromatic Thai red curry paste, this dish is a plant-powered twist on a classic favorite. Simmered in creamy coconut milk and infused with hints of garlic, ginger, lime juice, and fresh herbs like basil and cilantro, this curry is a harmonious blend of savory, spicy, and zesty flavors. Paired with fluffy jasmine rice, it’s a satisfying and wholesome meal that’s ready in under an hour. Perfect for those seeking a hearty vegetarian dinner with Thai-inspired flair, this recipe is a must-try for spice lovers and comfort food enthusiasts alike!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 250 grams plant-based beef strips
• 2 tablespoons coconut oil
• 1 medium, sliced onion
• 3 cloves, minced garlic
• 1 tablespoon, grated fresh ginger
• 1 medium, sliced red bell pepper
• 1 medium, sliced zucchini
• 3 tablespoons Thai red curry paste
• 400 milliliters coconut milk
• 240 milliliters vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 medium, juiced lime
• 0.5 cup fresh basil leaves
• 0.5 cup fresh cilantro
• 200 grams jasmine rice
• 0 to taste salt
• 0 to taste pepper

Directions

Step 1

Rinse the jasmine rice under cold water until the water runs clear. Cook according to package instructions, set aside, and keep warm.

Step 2

In a large skillet or wok, heat the coconut oil over medium heat.

Step 3

Add the sliced onion and sauté until translucent, about 3-4 minutes.

Step 4

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Step 5

Increase the heat to medium-high and add the plant-based beef strips, cooking them until browned, about 4-5 minutes.

Step 6

Add the sliced red bell pepper and zucchini to the skillet and stir-fry for another 4-5 minutes until they start to soften.

Step 7

Stir in the Thai red curry paste and cook for 1-2 minutes to deepen the flavors.

Step 8

Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle boil, then reduce to a simmer.

Step 9

Add the soy sauce, brown sugar, and lime juice. Stir well and let the curry simmer for about 10-15 minutes until the vegetables are tender and the flavors meld together.

Step 10

Taste the curry and season with salt and pepper as needed.

Step 11

Fold in the fresh basil leaves and cilantro just before serving for a burst of fresh flavor.

Step 12

Serve the Vegetarian Beef Thai Curry hot over the prepared jasmine rice.

Nutrition Facts

Serving size	(1847.6g)

Amount per serving	% Daily Value*
Calories	1625.4

Total Fat 60.2g	0%
Saturated Fat 27.4g	0%
Polyunsaturated Fat 1.5g
Cholesterol 0mg	0%
Sodium 8155.0mg	0%
Total Carbohydrate 199.0g	0%
Dietary Fiber 23.7g	0%
Total Sugars 73.4g
Protein 73.1g	0%

Vitamin D 0IU	0%
Calcium 379.2mg	0%
Iron 13.6mg	0%
Potassium 3132.0mg	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: 33.2%

Protein: 17.9%

Carbs: 48.8%