Vegetarian Spicy Duck Curry
Experience a bold twist on classic Thai flavors with this irresistible Vegetarian Spicy Duck Curry, a plant-based take on a beloved dish that's bursting with aromatic spices and creamy coconut richness. This recipe features a tender plant-based duck substitute, perfectly simmered in a luscious sauce of Thai red curry paste, coconut milk, and fragrant kaffir lime leaves. Enhanced by hints of garlic, ginger, and a touch of heat from optional red chili, every bite strikes the perfect balance between spice and sweetness, thanks to the inclusion of soy sauce and brown sugar. Finished with fresh basil and a splash of lime juice, this curry delivers a vibrant, authentic taste of Southeast Asia in just 45 minutes. Serve it over fluffy rice for a filling, wholesome meal that’s sure to impress both vegetarians and omnivores alike. Keywords: Vegetarian Spicy Duck Curry, plant-based duck recipe, Thai curry, vegan curry, coconut milk curry.
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Recipe Information
Ingredients
- 300 grams Plant-based duck substitute
- 2 tablespoons Coconut oil
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Thai red curry paste
- 400 milliliters Coconut milk
- 200 milliliters Vegetable stock
- 2 Kaffir lime leaves
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 1 Red chili, sliced (optional for extra heat)
- 10 leaves Fresh basil leaves
- 1 Lime, juiced
- 200 grams Rice (for serving)
Instructions
Cook the rice according to package instructions and set aside.
Heat the coconut oil in a large skillet or wok over medium heat.
Add the finely chopped onion and sauté for 2-3 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the Thai red curry paste and stir well for 1-2 minutes to release its flavors.
Pour in the coconut milk and vegetable stock, stirring to combine.
Add the kaffir lime leaves, soy sauce, and brown sugar, and bring the mixture to a simmer.
Carefully add the plant-based duck substitute, ensuring the pieces are evenly coated in the curry sauce.
Allow the curry to simmer gently for 15-20 minutes, stirring occasionally.
If using, add the sliced red chili for extra heat in the last 5 minutes of cooking.
Remove the kaffir lime leaves and stir in the fresh basil leaves and lime juice just before serving.
Serve the curry hot over cooked rice and garnish with additional basil leaves if desired.
Nutrition Facts
Calories |
1510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3954 mg | 172% | |
| Total Carbohydrate | 172.0 g | 63% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 53.5 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2261 mg | 48% | |
*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.
