Vegan Spicy Duck Curry
Experience the bold and exotic flavors of a **Vegan Spicy Duck Curry**, a plant-based twist on a classic Thai dish that’s perfect for spice lovers and vegans alike. This hearty curry features tender mock duck, made from protein-packed seitan, infused with the aromatic depth of vegan red curry paste, coconut milk, and kaffir lime leaves. Fresh vegetables like zucchini, carrots, and bell peppers add vibrant color, crunch, and nutrients, while Thai basil and a hint of lime juice complete the dish with freshness and tang. Ready in under an hour, this recipe is a satisfying blend of spicy, creamy, and savory notes and is ideal for serving over steamed jasmine rice. Whether you’re looking for a vegan dinner idea or have a craving for authentic Thai cuisine, this curry promises to deliver bold flavors in every bite.
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Recipe Information
Ingredients
- 300 grams Mock duck (seitan-based)
- 400 ml Coconut milk
- 3 tablespoons Red curry paste (vegan)
- 10 g Thai basil leaves
- 2 tablespoons Vegetable oil
- 3 pieces Garlic cloves
- 1 tablespoon Ginger
- 2 pieces Lemongrass stalks
- 1 medium Yellow onion
- 2 pieces Red chili peppers
- 250 ml Vegetable stock
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 1 tablespoon Lime juice
- 4 pieces Kaffir lime leaves
- 1 medium Carrot
- 1 large Red bell pepper
- 1 medium Zucchini
- 0.5 teaspoons Salt
Instructions
Prepare your ingredients: Slice the mock duck into bite-sized pieces, mince the garlic, grate the ginger, and finely chop the lemongrass. Dice the onion, slice the red chili peppers, and julienne the carrots, zucchini, and red bell pepper.
Heat the vegetable oil in a large skillet or wok over medium heat. Add the garlic, ginger, lemongrass, and onion. Sauté for 3-4 minutes until fragrant and the onion becomes translucent.
Stir in the vegan red curry paste and cook for 2 minutes, stirring frequently to release its aromatic flavors.
Add the mock duck pieces to the skillet and toss them in the curry paste mixture. Cook for another 2-3 minutes to allow the mock duck to absorb some flavor.
Pour in the coconut milk and vegetable stock. Stir well to combine and bring the mixture to a gentle simmer.
Toss in the carrots, red bell pepper, zucchini, kaffir lime leaves, and red chili peppers. Cover and simmer for 10-12 minutes until the vegetables are tender but still slightly crisp.
Season the curry with soy sauce, brown sugar, salt, and lime juice. Taste and adjust seasoning as needed.
Remove from the heat and stir in the Thai basil leaves. Discard the kaffir lime leaves and lemongrass stalks before serving.
Serve hot over steamed jasmine rice. Garnish with additional Thai basil leaves or sliced red chili if desired.
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1244 mg | 54% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 18.8 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1209 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
