Vegetarian Spicy Duck Curry

Dive into the rich and aromatic world of Thai-inspired flavors with this Vegetarian Spicy Duck Curry, a plant-based twist on a classic favorite. Featuring tender, savory plant-based duck substitute perfectly infused with the bold spices of Thai red curry paste, creamy coconut milk, and fragrant kaffir lime leaves, this curry delivers a satisfying combination of heat, tang, and sweetness. The addition of fresh basil and lime juice creates a vibrant, zesty finish, while an optional red chili adds an extra kick for spice lovers. Quick and easy to prepare in just 45 minutes, this hearty dish is served over fluffy white rice, making it a perfect weeknight dinner or an impressive centerpiece for a plant-based feast.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Cook the rice according to package instructions and set aside.

Step 2

Heat the coconut oil in a large skillet or wok over medium heat.

Step 3

Add the finely chopped onion and sauté for 2-3 minutes until translucent.

Step 4

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 5

Add the Thai red curry paste and stir well for 1-2 minutes to release its flavors.

Step 6

Pour in the coconut milk and vegetable stock, stirring to combine.

Step 7

Add the kaffir lime leaves, soy sauce, and brown sugar, and bring the mixture to a simmer.

Step 8

Carefully add the plant-based duck substitute, ensuring the pieces are evenly coated in the curry sauce.

Step 9

Allow the curry to simmer gently for 15-20 minutes, stirring occasionally.

Step 10

If using, add the sliced red chili for extra heat in the last 5 minutes of cooking.

Step 11

Remove the kaffir lime leaves and stir in the fresh basil leaves and lime juice just before serving.

Step 12

Serve the curry hot over cooked rice and garnish with additional basil leaves if desired.

Nutrition Facts

Serving size	(1387.8g)

Amount per serving	% Daily Value*
Calories	1510.5

Total Fat 68.9g	0%
Saturated Fat 30.4g	0%
Polyunsaturated Fat 1.1g
Cholesterol 0mg	0%
Sodium 3954.4mg	0%
Total Carbohydrate 172.0g	0%
Dietary Fiber 16.9g	0%
Total Sugars 53.5g
Protein 61.1g	0%

Vitamin D 0IU	0%
Calcium 317.5mg	0%
Iron 9.7mg	0%
Potassium 2260.9mg	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: 39.9%

Protein: 15.7%

Carbs: 44.3%