Vegan Thai Chicken Curry Recipe

Ingredients

• 300 grams Vegan chicken (soy-based or seitan-based strips)
• 2 tablespoons Coconut oil
• 3 tablespoons Red curry paste (vegan-friendly, check label for shrimp-free)
• 400 ml Coconut milk (full-fat)
• 250 ml Vegetable broth
• 2 Lemongrass stalks (bruised and cut into 3-inch pieces)
• 4 Kaffir lime leaves (fresh or dried)
• 1 Carrot (thinly sliced)
• 1 Red bell pepper (sliced into thin strips)
• 1 Zucchini (sliced into half-moons)
• 200 grams Mushrooms (button or shiitake, sliced)
• 2 tablespoons Soy sauce or tamari (for gluten-free)
• 1 tablespoon Brown sugar or coconut sugar
• 12 Fresh basil leaves (Thai basil preferred, or regular basil)
• 1 Fresh lime (for garnish and seasoning)
• 4 servings Cooked jasmine rice or cauliflower rice