- 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
- Steamed jasmine rice
- 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.
- 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.
- Add pineapples and lychees and simmer for about 20 minutes.
- 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.
- 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.
- 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