Vegetarian Green Curry with Chicken
Brighten up your dinner table with this flavorful and wholesome Vegetarian Green Curry with Chicken—an irresistible plant-based twist on a classic Thai favorite. Packed with tender plant-based chicken pieces, vibrant broccoli florets, crisp red bell peppers, and sweet snow peas, this dish brings together an array of fresh vegetables simmered in a creamy, aromatic coconut milk base infused with bold green curry paste. Enhanced with fragrant Thai basil, a splash of soy sauce, and a zesty squeeze of lime, each bite offers the perfect balance of spicy, savory, and tangy flavors. Ready in just 35 minutes and served over fluffy jasmine rice, this vegetarian green curry is a quick and satisfying option for busy weeknights or to impress guests with its authentic taste and easy preparation.
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Ingredients
- 300 grams Plant-based chicken pieces
- 400 ml Coconut milk
- 2 tablespoons Green curry paste
- 2 tablespoons Vegetable oil
- 150 grams Broccoli florets
- 1 medium Red bell pepper, sliced
- 100 grams Snow peas
- 50 grams Bamboo shoots
- 20 grams Thai basil leaves
- 2 tablespoons Soy sauce
- 1 medium Lime
- 0.5 teaspoons Salt
- 1 teaspoon Sugar
- 500 grams Cooked jasmine rice
Directions
Step 1
Heat the vegetable oil in a large pan over medium heat.
Step 2
Add the green curry paste and cook for 1-2 minutes until fragrant, stirring constantly to avoid burning.
Step 3
Stir in the plant-based chicken pieces and continue to cook for another 3-4 minutes until heated through and slightly browned.
Step 4
Pour in the coconut milk and bring to a gentle simmer, stirring to combine with the curry paste.
Step 5
Add broccoli florets, red bell pepper slices, snow peas, and bamboo shoots to the pan, and stir to coat the vegetables in the sauce.
Step 6
Simmer for about 5-7 minutes until vegetables are tender-crisp.
Step 7
Season the curry with soy sauce, salt, and sugar, tasting to adjust if needed.
Step 8
Remove from heat and stir in the Thai basil leaves until wilted.
Step 9
Squeeze lime juice over the curry and stir once more.
Step 10
Serve the green curry hot over a bed of jasmine rice.
Nutrition Facts
| Serving size | (1803.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1711.6 |
| Total Fat 46.9g | 0% |
| Saturated Fat 7.0g | 0% |
| Polyunsaturated Fat 17.3g | |
| Cholesterol 1mg | 0% |
| Sodium 4259.4mg | 0% |
| Total Carbohydrate 237.2g | 0% |
| Dietary Fiber 23.9g | 0% |
| Total Sugars 47.0g | |
| Protein 88.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 453.0mg | 0% |
| Iron 15.3mg | 0% |
| Potassium 2033.3mg | 0% |
Source of Calories