Thai Red Curry Chicken Recipe
Thai red curry proves vegan life can sizzle, spice, and seduce taste buds without animal drama.
Silky coconut milk swirls around plant-based “chicken,” teasing your fork with bold, aromatic flair.
Fresh veggies dive into crimson curry paste, whispering, “Yes, you deserve flavor, stop pretending you’re boring.”
Pan-fried tofu or seitan soaks up heat, sweetness, and tang, leaving takeout envy in the dust.
This saucy, fragrant dish teaches plant-based “chicken” can conquer heat, creaminess, and dinner admiration in one glorious bite.
Thai Red Curry Chicken Recipe
Bold, creamy, and aromatic vegan Thai “chicken” red curry with coconut milk and crisp vegetables for weeknight indulgence.
Ingredients
Method
- Heat oil in a skillet over medium heat.
- Add tofu or seitan cubes, pan-fry until golden on all sides, about 5–6 minutes.
- Sauté onion, garlic, and ginger until fragrant, 2–3 minutes.
- Stir in red curry paste, cooking 1–2 minutes to release aromas.
- Pour coconut milk, soy sauce, and maple syrup into pan; stir to combine.
- Add bell pepper, zucchini, and snap peas; simmer 5–7 minutes until tender.
- Return tofu/seitan to the curry; stir gently to coat.
- Garnish with fresh basil or cilantro and serve with lime wedges.
Notes
Nutritional Values (per serving)
- Calories: 280
- Total Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 16g
Vitamins & Minerals (per serving)
- Vitamin A: 25%
- Vitamin C: 40%
- Calcium: 8%
- Iron: 12%
- Vitamin K: 6%
Notes & Tips
- Adjust curry paste for mild or fiery heat.
- Swap tofu for tempeh or seitan for variety.
- Serve with jasmine rice or cauliflower rice for low-carb option.
- Add mushrooms or eggplant for extra umami.
- Use nonstick skillet to prevent sticking and burning of coconut milk.
