Vegetarian Thai Chicken Curry

Savor the bold, aromatic flavors of this Vegetarian Thai Chicken Curry, a plant-based twist on a beloved classic that’s packed with vibrant veggies and a rich, fragrant coconut milk broth. Featuring tender plant-based chicken strips, crisp red bell pepper, zucchini, and carrots, all simmered in a luscious red curry paste infused with garlic, ginger, and a touch of sweetness from brown sugar, this dish offers a perfect balance of spice and creaminess. Quick and easy to prepare in just 40 minutes, this vegan-friendly curry is ideal for busy weeknights and pairs beautifully with steamed jasmine rice for a satisfying, wholesome meal. Garnish with fresh Thai basil for an extra layer of authenticity and flavor. Perfect for anyone seeking a delightful, meat-free take on Thai cuisine!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 300 grams Plant-based chicken strips
• 400 milliliters Coconut milk
• 3 tablespoons Red curry paste
• 2 tablespoons Vegetable oil
• 1 medium Onion, diced
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 1 medium Red bell pepper, sliced
• 1 medium Carrot, thinly sliced
• 1 medium Zucchini, sliced into half-moons
• 2 tablespoons Soy sauce
• 1 tablespoon Brown sugar
• 250 milliliters Vegetable stock
• 10 leaves Thai basil leaves (optional, for garnish)
• 4 servings Cooked jasmine rice (for serving)

Directions

Step 1

Heat the vegetable oil in a large skillet or wok over medium heat.

Step 2

Add the diced onion and sauté for 2-3 minutes until soft and translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Step 4

Add the red curry paste and cook for another minute, stirring to thoroughly combine with the aromatics.

Step 5

Toss in the sliced red bell pepper, carrot, and zucchini. Stir-fry the vegetables for 2-3 minutes until slightly tender but still crisp.

Step 6

Stir in the coconut milk, vegetable stock, soy sauce, and brown sugar. Mix well and bring the mixture to a gentle simmer.

Step 7

Add the plant-based chicken strips and allow the curry to simmer for 6-8 minutes, letting the flavors meld together.

Step 8

Taste and adjust seasoning if necessary, adding more soy sauce or a pinch of salt to taste.

Step 9

Serve the curry hot over a bed of cooked jasmine rice. Garnish with fresh Thai basil leaves if desired.

Nutrition Facts

Serving size	(2117.3g)

Amount per serving	% Daily Value*
Calories	1975.8

Total Fat 53.8g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 17.6g
Cholesterol 0mg	0%
Sodium 3979.7mg	0%
Total Carbohydrate 295.1g	0%
Dietary Fiber 23.9g	0%
Total Sugars 58.7g
Protein 91.6g	0%

Vitamin D 0IU	0%
Calcium 434.5mg	0%
Iron 17.1mg	0%
Potassium 3048.8mg	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: 23.8%

Protein: 18.0%

Carbs: 58.1%