Plant-based chicken strips with green curry

Image: Vivera
  • Preparation Time: 20 minutes
  • Total Time: 20 minutes


Servings: 2
  • 200 grams
    plant-based chicken strips (e.g. Vivera Plant Chicken Tenders)
  • 150 grams
    basmati rice
  • 1
  • 1
  • 1
    red onion
  • 1
    sweet pointed pepper
  • 1/2 sachet
    green curry paste
  • 100 ml
    coconut milk
  • olive oil
  • salt and pepper


  1. Cook the basmati rice according to the packet instructions.
  2. Cut the courgette and aubergine into 2 cm cubes. Coarsely chop the red onion and cut the pointed peppers into rings.
  3. Heat 2 tablespoons of olive oil in a frying pan. Fry the red onion and pointed pepper for 2 minutes. Add the aubergine and courgette and fry for 5 minutes. Next, mix the curry paste with the vegetables and gently fry for two minutes. Deglaze with the coconut milk and simmer for 5 minutes on low heat.
  4. Heat a splash of olive oil in a frying pan and fry the plant-based chicken strips for 2 minutes per side, until golden brown and warm. Season to taste with salt and pepper.
  5. Spoon the rice into bowls and top with the vegetable curry. Finish with the plant-based chicken strips.


Tip: Sprinkle the curry with fresh coriander leaves, if you like.


Courses: Main Course
Difficulty: Level 1 (easy)
Cooking time: 15-30 minutes
Type of dish: Rice dish

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