Vegan Spicy Duck Curry

Experience the vibrant flavors of Thailand with this Vegan Spicy Duck Curry, a plant-based twist on the classic dish that's bursting with bold and aromatic ingredients. Featuring tender mock duck made from seitan, creamy coconut milk, and a fragrant blend of vegan red curry paste, lemongrass, and kaffir lime leaves, this curry delivers rich layers of flavor in every bite. Packed with colorful vegetables like carrots, red bell pepper, and zucchini, it’s a hearty and wholesome meal that’s perfect for vegans and non-vegans alike. Finished with a touch of soy sauce, lime juice, and fresh Thai basil, this curry strikes the perfect balance of spicy, tangy, and savory. Serve it steaming hot over jasmine rice for a restaurant-quality experience at home. Perfect for weeknight dinners or an exotic weekend feast, this recipe is sure to impress!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Stir in the vegan red curry paste and cook for 2 minutes, stirring frequently to release its aromatic flavors.

Step 4

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.

Step 5

Pour in the coconut milk and vegetable stock. Stir well to combine and bring the mixture to a gentle simmer.

Step 6

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.

Step 7

Season the curry with soy sauce, brown sugar, salt, and lime juice. Taste and adjust seasoning as needed.

Step 8

Remove from the heat and stir in the Thai basil leaves. Discard the kaffir lime leaves and lemongrass stalks before serving.

Step 9

Serve hot over steamed jasmine rice. Garnish with additional Thai basil leaves or sliced red chili if desired.

Nutrition Facts

Serving size	(1803.3g)

Amount per serving	% Daily Value*
Calories	1292.7

Total Fat 38.8g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 17.8g
Cholesterol 0mg	0%
Sodium 7015.5mg	0%
Total Carbohydrate 177.6g	0%
Dietary Fiber 19.9g	0%
Total Sugars 74.5g
Protein 78.5g	0%

Vitamin D 0IU	0%
Calcium 380.6mg	0%
Iron 22.9mg	0%
Potassium 3653.7mg	0%

*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.

Source of Calories

Fat: 25.4%

Protein: 22.9%

Carbs: 51.7%