Vegan Thai curry

Ingredients for 4 servings:

• 1 can meat substitute (mock duck), approx. 280 g drained weight
• 1 stalk of lemongrass
• 1 small head of broccoli
• 2 carrots
• 4 mushrooms
• 1 large bell pepper
• 1 large onion(s)
• 4 cloves garlic
• 100 g sugar snap peas
• 1 can coconut milk approx. 400 ml
• 2 tsp, heaped curry paste, yellow
• 2 tsp, leveled curry paste, green
• 1 tsp, grated curry paste, red
• 4 tbsp soy sauce
• 1 tbsp, heaped turmeric powder
• possibly coriander, fresh
• 1 tbsp sesame oil
• some oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with mock duck – almost like a duck

Briefly wash the mock duck in a sieve, then drain. Tear it into approximately 2-3 cm pieces (simply with your fingers). Fry it in a pan, ideally a wok or stir-fry pan, in a little oil until crispy, seasoning with salt and turmeric occasionally. When the mock duck is nice and crispy, remove it from the pan and keep it warm. Peel, wash, or trim the vegetables if necessary and roughly chop them. Quarter the mushrooms. Cut the carrots and onions into strips, the bell peppers into 2-3 cm pieces, the snow peas diagonally, and the broccoli into approximately 4 cm pieces. Crush the garlic and roughly chop the cilantro, reserving this for later. Cook the vegetables, except for the onions and garlic, in the pan until very al dente. First, add the carrots and broccoli to the pan, then add the snow peas and mushrooms at the very end. Deglaze with soy sauce and let it reduce briefly. Remove from the heat and transfer to another container. Add sesame oil and keep warm. Sauté the onions and garlic, add the curry paste, and fry. Deglaze with coconut milk. Remove the outer leaves from the lemongrass, tap the stems several times with the back of a knife, and add them to the pan. Stir well to distribute the curry paste evenly, and simmer for a few minutes to allow the lemongrass aroma to develop. Remove the lemongrass stems. Now add the al dente vegetables, crispy mock duck, and coriander, and mix everything well. Season to taste, e.g., with soy sauce, turmeric, or cayenne pepper. Tips: You can eat the Thai curry as is or serve it with rice. If you like, you can also add chickpeas.