Roast ‘Duck’ Curry – Gaeng Phed ‘Ped’ Yaang

Serves 4

Ingredients

• 45ml (3 tbsp) sunflower oil or coconut oil
• 50g (3 tbsp) red curry paste
• 60ml (1/4 cup) light soy sauce
• 3 or 4 fresh or frozen kaffir lime leaves, chopped into thin slices
• 1 tbsp palm (coconut) sugar
• 400ml (1¾ cups) full fat coconut milk
• 1 pineapple, diced
• 200g (1 cup) tinned lychees, pitted
• 570g (2 tins) of mock duck (or any plant protein you like)
• 100g (1/2 cup) cherry tomatoes, halved
• 20g (1 cup) Thai sweet basil
• 3 long red chillis for the curry base, plus 1 or 2 more for garnish
• 235ml (1 cup) water

To serve:

• Steamed jasmine rice

Method

1. Heat the oil to medium-high temperature and stir-fry the curry paste for around three minutes, until fragrant and well-blended with the oil.
2. Add in the mock duck and stir-fry until thoroughly coated before pouring in the coconut milk and reducing the heat to medium. Bring to simmer.
3. Add pineapples and lychees and simmer for about 20 minutes.
4. Add the light soy sauce and palm (a.k.a. coconut) sugar. Pineapples can vary a lot in sweetness, so use our suggested quantity as a guide only, add slowly and taste frequently to make sure it doesn’t become over-sweet.
5. Bring back to a simmer. Once the sugar has fully dissolved, stir in cherry tomatoes and kaffir lime leaves, sliced chillis and sweet basil. If the curry is thicker than you’d prefer, add some water.
6. Garnish with sweet basil leaves and freshly sliced chillis for colour and aroma.

Per 100g Calories: 157, Carbohydrates: 9.3g, Sugars: 6.3g, Fat: 6.6g, Saturates: 4.0g, Protein: 15.0g, Salt: 0.53g

Recipe by Greedy Khao (www.greedykhao.com)

Taken from June 2018 (Issue 39) Vegan Life magazine