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🍽️ Thai Curry with Meat Substitute

672 kcal · 30 min · 4 servings

Ingredients

• 250 g long-grain rice
• salt
• 2 garlic cloves
• 2 cm ginger
• 2 red bell peppers
• 1 zucchini
• 100 g snow peas
• 2 spring onions
• 1 pak choi
• 2 tbsp soybean oil
• 1 tbsp red curry paste (vegan)
• 400 g coconut milk
• 200 ml vegan vegetable broth
• 280 g vegan chicken (Mock Chicken, 1 can)
• 1 tbsp lime juice
• 1 tbsp soy sauce
• herbs (for garnish; e.g. Thai basil, coriander leaves)

Instructions

1. 1. Fill a pot with water equal to twice the amount of rice and salt it generously.
2. 2. Cook the rice for about 20 minutes over medium heat until tender.
3. 3. Peel the garlic cloves and slice them thinly.
4. 4. Peel the ginger and grate it finely.
5. 5. Wash the bell pepper, remove the core, and cut it into strips.
6. 6. Wash the zucchini, halve it lengthwise, and slice it.
7. 7. Rinse the snow peas and trim off the tough ends.
8. 8. Wash the spring onions, trim them, and slice them into rings.
9. 9. Wash the pak choi and separate the individual leaves.
10. 10. Heat the oil in a large pan or wok.
11. 11. Sauté the garlic and ginger briefly.
12. 12. Stir in the curry paste and cook it for 2 to 3 minutes.
13. 13. Deglaze the mixture with coconut milk and broth.
14. 14. Bring the sauce to a boil.
15. 15. Add the prepared vegetables to the pan.
16. 16. Simmer the vegetables for 2 to 3 minutes.
17. 17. Drain the meat substitute and chop the pieces if necessary.
18. 18. Add the meat substitute to the curry.
19. 19. Cook everything for another 5 minutes until the vegetables are still crisp-tender and the meat substitute is hot.
20. 20. Season the curry with lime juice and soy sauce to taste.
21. 21. Serve the curry over the rice.
22. 22. Garnish the dish with fresh herbs.

Nutrition per serving

• kcal: 672
• Protein: 26 g · Fett/Fat: 35 g · Carbs: 63 g