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Vegan Coconut Chicken Curry Recipe

Vegan Coconut Chicken Curry

Lena
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main dish
Cuisine Asian
Servings 2 servings
Calories 744 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • 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.
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Nutrition

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
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