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Ingredients
Mock Chicken Thai Curry
- Ingredients
- 250 grams Long grain rice
- salt
- 2 garlic cloves
- 2 centimeters ginger
- 2 red Bell pepper
- 1 Zucchini
- 100 grams Snow peas
- 2 scallions
- 1 Bok Choy
- 2 Tbsps soybean oil
- 1 Tbsp red Curry paste (vegan)
- 400 grams Coconut milk
- 200 milliliters vegan Vegetable broth
- 1 can vegan chicken (mock chicken)
- 1 Tbsp Lime juice
- 1 Tbsp soy sauce
- Fresh herbs (for garnish, such as Thai basil or cilantro leaves)
Combine rice with double the amount salted water. Cover and simmer until tender, about 20 minutes.
Peel garlic and ginger. Thinly slice garlic and finely grate ginger. Rinse pepper, remove seeds and ribs and cut into strips. Rinse and halve zucchini lengthwise, then slice. Rinse and trim ends from snow peas. Rinse, trim and cut scallions crosswise into rings. Rinse bok choy and separate into pieces.
Heat oil in a large frying pan or wok. Fry garlic and ginger, then add curry paste and fry 2-3 minutes. Add coconut milk and broth and bring to a boil. Add vegetables and simmer 2-3 minutes. Drain mock chicken, cut into smaller pieces if desired, and add to the pan. Cook until mock chicken is warmed through and vegetables are crisp-tender, about 5 minutes.
Season with lime juice and soy sauce and serve with cooked rice. Garnish with fresh herbs.