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Thai Red Curry Chicken Recipe

Bold, creamy, and aromatic vegan Thai “chicken” red curry with coconut milk and crisp vegetables for weeknight indulgence.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 lb tofu or seitan cubes
  • 2 tbsp vegetable oil
  • 1 small onion sliced
  • 2 cloves garlic minced
  • 1 tbsp ginger minced
  • 2 –3 tbsp red curry paste
  • 1 can 14 oz coconut milk
  • 1 red bell pepper sliced
  • 1 zucchini sliced
  • 1 cup snap peas
  • 1 tbsp soy sauce or tamari
  • 1 tsp maple syrup
  • Fresh basil or cilantro for garnish
  • Lime wedges for serving

Method
 

  1. Heat oil in a skillet over medium heat.
  2. Add tofu or seitan cubes, pan-fry until golden on all sides, about 5–6 minutes.
  3. Sauté onion, garlic, and ginger until fragrant, 2–3 minutes.
  4. Stir in red curry paste, cooking 1–2 minutes to release aromas.
  5. Pour coconut milk, soy sauce, and maple syrup into pan; stir to combine.
  6. Add bell pepper, zucchini, and snap peas; simmer 5–7 minutes until tender.
  7. Return tofu/seitan to the curry; stir gently to coat.
  8. 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.