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Thai Curry

Cooking Time: 15 minutes
Quantity: Serves 4

This one is made with 'mock duck'! Also good with tofu, especially taifun basil flavoured tofu.


For the Paste
2 tbsp vegetable oil
2-3 cloves of garlic
1 stick lemongrass (fresh if at all possible)
2tsp fresh grated ginger root
4 small green chillis (deseeded)
4 shallots
25g (1 oz) fresh coriander or basil, or both
1 kaffir lime leaf (optional)
1 tsp finely grated lime peel
1/4 - 1/2 tsp salt
Other Ingredients
165 ml (about 6 fl oz) coconut milk
250 ml (9 fl oz) vegetable stock
1 green pepper
1 courgette
100g (4 oz) green beans
1 tin of 'mock duck' ! (Optional)


1) Put all the ingredients for the paste in a blender, and blend until smooth.
2) Chop the pepper, courgette and beans.
3) Put the paste in a saucepan with the stock and coconut milk. Gently bring to the boil, and add the vegetables and crispy 'mock duck'.
4) Simmer for about 15 minutes. Add chopped coriander or basil and serve with rice.

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    Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.