Ingredients with Measurements:
- 1 package of mock duck (10 oz)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 zucchini, chopped
- 1 cup of green beans, trimmed
- 1 can of coconut milk (13.5 oz)
- 2 tbsp of red curry paste
- 1 tbsp of soy sauce
- 1 tbsp of brown sugar
- 1 tbsp of vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add the chopped red and green bell peppers, zucchini, and green beans to the pot and sauté for 5-7 minutes until the vegetables are tender.
4. Add the mock duck to the pot and stir to combine with the vegetables.
5. In a small bowl, whisk together the red curry paste, soy sauce, and brown sugar.
6. Pour the curry paste mixture over the vegetables and mock duck in the pot and stir to combine.
7. Add the can of coconut milk to the pot and stir to combine.
8. Bring the curry to a simmer and let it cook for 10-15 minutes until the flavors have melded together and the sauce has thickened.
9. Season the curry with salt and pepper to taste.
10. Serve the mock duck and vegetable curry hot, garnished with fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for sautéing the vegetables and mock duck
- Simmer for cooking the curry
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Total fat: 22g
- Total carbohydrates: 21g
- Protein: 12g
Substitutions for ingredients:
- You can use any type of mock meat or tofu in place of the mock duck.
- Any color of bell pepper can be used.
- You can substitute other vegetables such as carrots, broccoli, or cauliflower.
Variations:
- Add a tablespoon of fish sauce for a more authentic Thai flavor.
- Use a different type of curry paste such as green or yellow curry paste.
- Add a can of drained and rinsed chickpeas for extra protein.
Tips and tricks:
- Be sure to trim the ends of the green beans before adding them to the pot.
- Taste the curry before adding salt and pepper as the soy sauce and curry paste may already provide enough saltiness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
- Serve the curry in bowls with a side of rice or noodles.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with a side of rice or noodles.
Suggested side dishes:
- Steamed rice
- Rice noodles
Troubleshooting advice:
- If the curry is too thick, add a splash of water or vegetable broth to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken the sauce.
Food safety advice:
- Be sure to cook the mock duck and vegetables to a safe temperature of 165°F.
Food history:
- Curry is a popular dish in many Asian countries, including Thailand, India, and Malaysia.
Flavor profiles:
- This curry has a spicy and savory flavor from the red curry paste and soy sauce, and a creamy sweetness from the coconut milk.
Serving suggestions:
- Serve the curry in bowls with a side of rice or noodles.
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Region: Thai