Vegetarian Red Curry with Chicken

Discover the perfect balance of bold flavors and plant-based goodness with this delicious Vegetarian Red Curry with Chicken-inspired twist, featuring protein-packed tofu or seitan as the star ingredient. This vibrant Thai-inspired dish combines a rich and creamy coconut milk base infused with fragrant red curry paste, garlic, and ginger, creating an irresistibly aromatic sauce. Packed with an array of colorful vegetables like bell peppers, broccoli, and zucchini, this hearty curry is both nutritious and satisfying. Finished with fresh basil, a splash of lime juice, and a hint of sweetness from brown sugar, it’s a flavor-packed meal that serves beautifully over fluffy white rice. Ready in under an hour, this vegan-friendly recipe is perfect for weeknight dinners or impressing guests with its authentic and wholesome taste.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams extra-firm tofu or seitan
• 3 tablespoons red curry paste
• 400 milliliters coconut milk
• 2 large bell peppers (red, yellow, or green), sliced
• 250 grams broccoli florets
• 1 large carrot, sliced
• 1 large zucchini, sliced
• 1 medium onion, sliced
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 250 milliliters vegetable broth
• 3 tablespoons soy sauce
• 1 tablespoon brown sugar
• 10 basil leaves
• 1 lime, juiced
• 1 teaspoon salt
• 2 tablespoons oil (vegetable or coconut)
• 4 cups Cooked rice

Directions

Step 1

Press and cube the tofu if using; slice the seitan into bite-sized pieces if preferred.

Step 2

Heat 1 tablespoon of oil in a large pan over medium heat. Add the tofu or seitan and cook until golden brown on all sides, about 5-7 minutes. Remove from the pan and set aside.

Step 3

In the same pan, add the remaining oil. Sauté the onion, garlic, and ginger until fragrant, about 2-3 minutes.

Step 4

Stir in the red curry paste and cook for another minute to enhance the flavors.

Step 5

Pour in the coconut milk and vegetable broth, stirring well to combine with the curry paste.

Step 6

Add the sliced bell peppers, broccoli, carrot, and zucchini. Stir to coat them in the sauce.

Step 7

Bring the mixture to a gentle simmer, cover, and let cook for about 10 minutes, or until the vegetables are tender.

Step 8

Return the cooked tofu or seitan to the pan.

Step 9

Stir in the soy sauce, brown sugar, lime juice, and salt. Taste and adjust seasoning if necessary.

Step 10

Add fresh basil leaves, gently stirring them into the curry.

Step 11

Serve the red curry hot, over a bed of cooked rice.

Nutrition Facts

Serving size	(3095.5g)

Amount per serving	% Daily Value*
Calories	2497.2

Total Fat 67.6g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 5866.4mg	0%
Total Carbohydrate 372.9g	0%
Dietary Fiber 37.7g	0%
Total Sugars 77.7g
Protein 112.7g	0%

Vitamin D 0IU	0%
Calcium 3200.9mg	0%
Iron 29.0mg	0%
Potassium 4318.0mg	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: 23.9%

Protein: 17.7%

Carbs: 58.5%