Protein Thai Chicken Recipe
This vegan protein Thai chicken delivers street-style flavor using plant-based protein.It stays light, fiery, and satisfying without wrecking balance or patience.
Ingredients
- Soy chunks or plant-based chicken strips: 200 g
- Coconut milk light: ½ cup
- Thai red curry paste: 1½ tbsp
- Soy sauce: 1 tbsp
- Garlic minced: 1 tbsp
- Ginger grated: 1 tsp
- Lime juice: 1½ tsp
- Olive oil: 1 tbsp
- Bell peppers sliced: ½ cup
- Onion sliced: ½ cup
- Basil leaves: 10–12
- Chili flakes: ½ tsp
- Salt: ¾ tsp
- Water: ¼ cup
Instructions
- Boil soy chunks in salted water for 5 minutes.
- Drain fully and squeeze excess moisture.
- Heat oil in a wok over medium heat.
- Add garlic and ginger, sauté 30 seconds until aromatic.
- Stir in curry paste and cook 1 minute.
- Add plant protein and toss evenly.
- Pour coconut milk and water, mix gently.
- Add soy sauce, chili flakes, and salt.
- Simmer 8–10 minutes until thick and glossy.
- Add vegetables and cook 3 minutes.
- Finish with lime juice and basil.
- Serve hot with rice or lettuce cups.
Notes
Nutritional Values (Per Serving)
- Calories: 360 kcal
- Total Fat: 10 g
- Saturated Fat: 2.1 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 32 g
Vitamins & Minerals (Per Serving %)
- Iron: 30%
- Vitamin C: 35%
- Magnesium: 22%
- Zinc: 24%
- Phosphorus: 28%
Additional Notes / Tips to Enhance the Flavor
Add kaffir lime leaves for authenticity.Use green curry paste for sharper heat.
Leftovers taste even bolder the next day.