Mock Chicken Thai Curry

Ingredients

• 250 g long grain rice
• Salt
• 2 Garlic cloves
• 2 cm ginger
• 2 red bell peppers
• 1 Zucchini
• 100 g Sugar snap peas
• 2 Spring Onions
• 1 pak choi
• 2 tbsp soy oil
• 1 tbsp red curry paste (vegan)
• 400 g coconut milk
• 200 ml vegan vegetable broth
• 280 g mock chicken (1 can)
• 1 tbsp lime juice
• 1 tbsp soy sauce
• herbs for garnish (e.g., Thai basil, cilantro)

Instructions

1. 1.

   Cook the rice in about twice the amount of salted water for approximately 20 minutes.

2. 2.

   Peel the garlic and ginger; slice the garlic thinly and grate the ginger. Wash, trim, and cut the bell peppers into strips. Wash the zucchini, halve lengthwise, and slice. Rinse and trim the sugar snap peas. Wash, trim, and ring-cut the spring onions. Wash the pak choi and separate the leaves.

3. 3.

   Heat the oil in a large pan or wok. Sauté garlic and ginger, add curry paste, and cook for 2-3 minutes. Pour in coconut milk, add broth, and bring to a boil. Add vegetables and simmer for 2-3 minutes. Drain the mock chicken, optionally break into pieces, and add to the curry. Cook for another ~5 minutes until vegetables are slightly firm and the chicken is warm.

4. 4.

   Season the curry with lime juice and soy sauce, then serve over rice. Garnish with herbs before serving.