Die Vergleichsplattform für pflanzliche Produkte – Tierisch guter Geschmack

Der Expertenshop für pflanzliche Produkte – Tierisch guter Geschmack

Pflanzliche Alternativen im Vergleich

Vegan Coconut Chicken Curry

This one-pot Vegan Coconut Chicken Curry takes only 30 minutes to prepare. It is healthy yet flavorful. The whole curry is based on coconut milk which makes it heavenly creamy. The plant-based chicken is tender, and the entire dish is perfectly seasoned. Perfect as quick lunch or dinner. A gluten-free version is available.
Vegan Coconut Chicken Curry Recipe

Red curry paste originally contains fish

Originally, red curry paste consists of red chilies, lemongrass, garlic, sea salt, turmeric, and shrimp paste. Fortunately, there are vegan alternatives. In addition, products that are not explicitly labeled vegan may also be suitable for vegans. Just check the ingredient list. Unfortunately, I have also seen pastes that were marked as vegetarian and yet contained shrimp paste. In any case, to be 100% sure, you need to check the ingredients.

In this recipe, the red curry paste makes the Vegan Coconut Chicken Curry incredibly flavorful and harmonizes perfectly with the coconut milk.

Vegan Coconut Chicken Curry Recipe

What is the difference between red pepper flakes and chili flakes?

Both chili flakes and red pepper flakes are types of flaked pepper. Most red peppers flakes consist of a mixture of pepper varieties, with cayenne pepper being the most common. In contrast, chili flakes contain only one type of pepper. Therefore, chili flakes add a distinct secondary flavor to any meal, while red bell pepper flakes increase the spiciness without changing the flavor.
Vegan Coconut Chicken Curry Recipe

Let's get started

Rice or pasta is the perfect addition to this recipe if you’re feeling extra hungry. In case you fancy a gluten-free version, swap out the soy sauce for tamari. If you don’t have any plant-based chicken at home, you can substitute it with tofu. Feel free to add some vegetables as well. That’s all you need to know. So, let’s start with the Vegan Coconut Chicken Curry.
Vegan Coconut Chicken Curry Recipe

Vegan Coconut Chicken Curry

This Vegan Coconut Chicken Curry takes only one pot and 30 minutes to prepare. It is healthy, flavorful, and heavenly creamy. Perfect as lunch or dinner. A gluten-free option is available.
Prep Time 10 mins
Cook Time 20 mins
Course Main dish
Cuisine Asian
Servings 2 servings
Calories 744 kcal


  • 1 tbsp coconut oil
  • 2 plant-based chicken filets
  • 1 medium onion diced
  • 5 cloves garlic minced
  • 1 tbsp Thai red curry paste
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp ginger powder
  • ½ tsp red pepper flakes
  • 350 ml water
  • 1 vegetable stock cube
  • Juice of ½ lime
  • 1 tbsp brown sugar
  • 2 tsp soy sauce or tamari sauce for gluten-free option
  • 1 can full-fat coconut milk
  • Fresh cilantro to garnish chopped


  • Melt the coconut oil in a large skillet over medium heat. Once the oil is hot, add the chicken. Sauté for about 3-5 minutes on each side until golden brown and almost cooked through. Remove the chicken, place it on a clean plate, and set aside.
  • Add the onion to the same pan and sauté in the remaining oil for 4-5 minutes while stirring continuously. When the onions have softened, add the garlic. Combine well and continue to cook for another minute, stirring constantly.
  • Add onion powder, garlic powder, ginger powder, red pepper flakes, and red curry paste. Stir frequently until everything is well mixed.
  • Add the water, crumble in the vegetable stock cube and bring to a boil. Once it boils, reduce the heat to medium-low. Stir in the fresh lime juice, brown sugar, and soy sauce. Stir well until everything is well combined.
  • Simmer and reduce the mixture for about 5 minutes, then add the coconut milk.
  • Return the chicken to the pan. Cover and cook for another 1-2 minutes, until the chicken is cooked through.
  • Serve garnished with cilantro and a lime wedge.


  • Serve the Vegan Coconut Chicken Curry with rice or noodles.
  • Add more red pepper flakes for a spicier version.
  • Replace soy sauce with tamari sauce for a gluten-free option.


Calories: 744kcalCarbohydrates: 36gProtein: 15gFat: 65gSaturated Fat: 49gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 2234mgPotassium: 704mgFiber: 6gSugar: 18gVitamin A: 1355IUVitamin C: 15mgCalcium: 87mgIron: 4mg
Keyword coconut milk curry, plant-based chicken, vegan coconut chicken curry, vegan curry
Tried this recipe?Mention @futuretaste.eu or tag #futuretaste!

For this recipe, I used the Schnitzel from Hermann. Hermann is an Austrian company that produces organic meat alternatives from oyster mushrooms. However, its products are “only” vegetarians.

More info about Hermann: https://hermann.bio/en/

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