Vegetarian Red Curry Chicken

Indulge in the rich and aromatic flavors of Vegetarian Red Curry Chicken, a plant-based twist on a classic Thai favorite. This vibrant curry melds tender vegetarian chicken strips with a medley of fresh vegetables—like red bell peppers, zucchini, and baby corn—all simmered in a luscious coconut milk base infused with bold red curry paste, garlic, and ginger. A hint of soy sauce, lime juice, and basil elevates the dish with savory, tangy, and herbaceous notes. Ready in under an hour, this protein-packed curry is perfect for a satisfying, wholesome dinner and pairs beautifully with fluffy rice. Whether you're a plant-based eater or simply looking to explore vegetarian options, this dish is a must-try for its comforting heat, creamy texture, and crowd-pleasing appeal.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams vegetarian chicken strips
• 3 tablespoons red curry paste
• 400 milliliters coconut milk
• 2 tablespoons vegetable oil
• 1 medium, chopped onion
• 1 medium, sliced red bell pepper
• 1 medium, sliced zucchini
• 150 grams, halved baby corn
• 1 medium, julienned carrot
• 2 cloves, minced garlic
• 1 inch, grated ginger
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 10 leaves, fresh basil
• 0.5 teaspoon salt
• 1 teaspoon sugar
• 200 grams, cooked rice

Directions

Step 1

Start by preparing all your ingredients: chop the onion, slice the red bell pepper and zucchini, halved the baby corn, julienne the carrot, mince the garlic, and grate the ginger.

Step 2

Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.

Step 3

Add the minced garlic and grated ginger to the pan, stir, and sauté for another 1-2 minutes until fragrant.

Step 4

Stir in the red curry paste and cook for 1 minute, allowing it to release its aroma.

Step 5

Pour the coconut milk into the skillet, stirring to combine with the curry paste. Let it come to a gentle simmer.

Step 6

Add the vegetarian chicken strips to the skillet, ensuring they are well-coated with the curry sauce.

Step 7

Add the sliced red bell pepper, zucchini, halved baby corn, and julienned carrot to the skillet. Stir everything together, ensuring the vegetables are submerged in the curry sauce.

Step 8

Season the curry with soy sauce, lime juice, salt, and sugar. Stir to integrate the flavors, then cover and let it simmer for about 10-15 minutes, or until the vegetables are tender.

Step 9

Taste the curry and adjust the seasoning if necessary, adding more soy sauce, lime juice, or sugar as preferred.

Step 10

Turn off the heat and stir in the fresh basil leaves.

Step 11

Serve the vegetarian red curry chicken over cooked rice, garnished with additional basil leaves or lime wedges if desired.

Nutrition Facts

Serving size	(1707.2g)

Amount per serving	% Daily Value*
Calories	1721.0

Total Fat 61.9g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 17.2g
Cholesterol 0mg	0%
Sodium 7299.5mg	0%
Total Carbohydrate 212.6g	0%
Dietary Fiber 30.8g	0%
Total Sugars 66.5g
Protein 96.0g	0%

Vitamin D 0IU	0%
Calcium 390.1mg	0%
Iron 13.8mg	0%
Potassium 3094.5mg	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: 31.1%

Protein: 21.4%

Carbs: 47.5%