Vegetarian Red Curry with Chicken and Vegetables

Savor the bold and aromatic flavors of our Vegetarian Red Curry with Chicken and Vegetables, a vibrant plant-based twist on a Thai classic! This hearty dish combines tender plant-based chicken pieces and a colorful medley of vegetables—like broccoli, zucchini, red bell peppers, and carrots—simmered in a luscious coconut milk sauce infused with Thai red curry paste, fresh ginger, and garlic. Finished with fragrant Thai basil, a splash of lime juice, and chopped cilantro, this curry is perfectly balanced with sweet, savory, and spicy notes. Serve it over fluffy jasmine rice for a comforting, crowd-pleasing meal that's ready in just 45 minutes. Packed with nutrients and loaded with flavor, this vegan-friendly recipe is ideal for weeknight dinners or a special plant-based treat.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 large red bell pepper, sliced
• 2 medium carrots, sliced
• 2 cups broccoli florets
• 1 medium zucchini, sliced
• 3 tablespoons Thai red curry paste
• 400 milliliters coconut milk
• 1 cup vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 0.5 cup thai basil leaves
• 300 grams plant-based chicken pieces
• 1 tablespoon lime juice
• 0.25 cup cilantro, chopped
• 4 cups jasmine rice, cooked

Directions

Step 1

Heat the coconut oil in a large pan over medium heat.

Step 2

Add the chopped onion and sauté for about 3 minutes until it becomes translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 4

Add the red bell pepper, carrots, broccoli, and zucchini to the pan. Stir-fry the vegetables for about 5 minutes until they start to soften.

Step 5

Mix in the Thai red curry paste, stirring well to coat the vegetables evenly.

Step 6

Pour in the coconut milk and vegetable broth, stirring to combine.

Step 7

Add the soy sauce and brown sugar, mixing until the sugar dissolves.

Step 8

Bring the curry to a simmer and allow it to cook for about 10 minutes.

Step 9

Fold in the plant-based chicken pieces and simmer for another 5 minutes to heat through.

Step 10

Remove the pan from heat and stir in the lime juice and thai basil leaves.

Step 11

Serve the red curry hot, garnished with chopped cilantro, over a bed of cooked jasmine rice.

Nutrition Facts

Serving size	(2969.0g)

Amount per serving	% Daily Value*
Calories	2736.1

Total Fat 52.8g	0%
Saturated Fat 26.8g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 4286.9mg	0%
Total Carbohydrate 453.8g	0%
Dietary Fiber 41.4g	0%
Total Sugars 66.8g
Protein 118.7g	0%

Vitamin D 0IU	0%
Calcium 844.3mg	0%
Iron 33.1mg	0%
Potassium 4163.3mg	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: 17.2%

Protein: 17.2%

Carbs: 65.6%