Vegetarian Thai Chicken Green Curry

Discover the vibrant and flavorful world of this Vegetarian Thai Chicken Green Curry, a plant-based twist on a beloved classic. Packed with tender pieces of plant-based chicken substitute, this curry is simmered in a rich and creamy coconut milk base infused with aromatic vegetarian green curry paste, kaffir lime leaves, and a hint of soy sauce. A medley of fresh vegetables—zucchini, carrots, broccoli, bell peppers, and sugar snap peas—adds a delightful crunch and rainbow of colors, making every bite as nourishing as it is satisfying. Finished with fragrant basil and a splash of zesty lime juice, this quick and easy recipe comes together in just 45 minutes for a wholesome, restaurant-quality meal at home. Serve it over steamy jasmine rice or rice noodles for the ultimate Thai-inspired comfort food. Perfect for weeknight dinners or when you're craving exotic flavors, this dish is vegan, customizable, and bursting with authentic Thai goodness!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 300 grams Plant-based chicken substitute
• 400 ml Coconut milk (full-fat)
• 3 tablespoons Green curry paste (vegetarian)
• 200 ml Vegetable stock
• 1 medium Zucchini
• 2 medium Carrots
• 150 grams Broccoli florets
• 1 medium Red bell pepper
• 100 grams Sugar snap peas
• 10 grams Fresh basil leaves
• 4 whole Kaffir lime leaves
• 2 tablespoons Soy sauce (or tamari for gluten-free)
• 1 tablespoon Brown sugar
• 1 tablespoon Lime juice
• 2 tablespoons Cooking oil (vegetable or coconut oil)

Directions

Step 1

Prepare the vegetables: dice zucchini, slice carrots into thin rounds, cut the broccoli into small florets, slice the red bell pepper into thin strips, and set all aside.

Step 2

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

Step 3

Add the green curry paste and sauté for 2-3 minutes, stirring constantly, to release its aroma.

Step 4

Slowly stir in the coconut milk and vegetable stock, blending the curry paste smoothly into the liquid.

Step 5

Add the kaffir lime leaves, soy sauce or tamari, and brown sugar. Stir to combine.

Step 6

Bring the mixture to a gentle simmer and add the carrots and broccoli. Cook for 5 minutes, allowing the vegetables to begin softening.

Step 7

Add the zucchini, red bell pepper, and sugar snap peas. Simmer for another 5-7 minutes, or until all vegetables are tender but not overcooked.

Step 8

Stir in the plant-based chicken substitute and simmer for 2-3 additional minutes to heat through.

Step 9

Remove from heat and stir in the lime juice and fresh basil leaves for a burst of flavor.

Step 10

Serve hot over steamed jasmine rice or rice noodles, garnished with extra basil leaves if desired.

Nutrition Facts

Serving size	(1761.6g)

Amount per serving	% Daily Value*
Calories	2104.1

Total Fat 150.7g	0%
Saturated Fat 114.2g	0%
Polyunsaturated Fat 0.9g
Cholesterol 0mg	0%
Sodium 6712.3mg	0%
Total Carbohydrate 127.8g	0%
Dietary Fiber 39.3g	0%
Total Sugars 62.3g
Protein 77.6g	0%

Vitamin D 0IU	0%
Calcium 478.3mg	0%
Iron 25.9mg	0%
Potassium 3569.9mg	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: 62.3%

Protein: 14.3%

Carbs: 23.5%