Meatless Monday: How To Make Green “Chicken” Curry

Meatless Monday Green Chicken Curry
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I’m excited to make this green chicken curry for meatless Monday because I am a major curry lover, and it always surprises me when people tell me they’re afraid to make curry. “Too many ingredients,” they say. WRONG – Curry is an amazingly simple dish to make, even a few strong flavors can make a delicious curry dish. Try this vegan alternative – You’ll be dying for leftovers the next day, I promise!

This recipe serves four.

Chick’n Curry


  • 2 tbsp rice bran oil
  • 3 scallions
  • 3 tbsp green Thai curry paste
  • 1 package of Gardein Chick’n strips
  • 1 can coconut milk
  • 1 ½ cup veggie broth
  • 1 tbsp fish sauce
  • 1 cup fresh green beans, trimmed and halved
  • 1 cup frozen peas
  • 1 cup edamame beans
  • 3 tbsp fresh cilantro


  1. Heat oil in a large wok.
  2. Add scallions and cook for a minute or two. Add curry paste.
  3. Add the Chick’n strips.
  4. Then add the coconut milk, veggie broth and fish sauce.
  5. Add the edamame beans and peas.
  6. Simmer for 10 minutes, then add the green beans and cook for another 3 minutes.
  7. Serve with on a bed of noodles or rice. Garnish with Cilantro.
  8. Enjoy your delicious green curry for Meatless Monday!

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Sophie Uliano is New York Times best-selling author and leading expert in the field of natural health and beauty, who takes a down-to-earth approach to beauty focusing on what's truly healthy. Join my masterclass to get started.