Recipe: easy Thai vegan curry
New, newer, newest! Because developments in the field of meat substitutes fortunately never stand still, something surprising regularly appears on the veggie market.
We were already fans of the Dutch Weedburger, the Beyond Meat Burger is achieving great success, and the selection of meat substitutes in supermarkets is becoming increasingly extensive, while the products are getting better. No one can bury their head in the sand anymore: our kitchens are becoming more open to variety, and naturally we were happy to try the latest brainchild from the makers of Garden Gourmet.
It’s called Incredible Mince, is entirely plant-based, and the fun thing about this variant is that you can knead it just like minced meat. Unlike many plant-based mince substitutes, this is raw rather than precooked, giving you more options for using it. We tried it as meatballs with sriracha ‘mayo’ and also seasoned Mexican-style in a taco.
Do it yourself
For my Asian recipe, I simply fried it loose in the pan. It took some getting used to that it does turn brown on the outside but remains pink inside; because it looks like raw minced meat, I was fooled into waiting for it to cook through and change color inside. Keep tossing it regularly. I didn’t season the mince further, because I was going to pour a fairly spicy Thai curry broth over it. I always use Mae Ploy green curry paste: super spicy, so a teaspoon is almost always enough, meaning it lasts forever. The flavor isn’t very salty, and you can increase that yourself with soy sauce, fish sauce or simply salt.
Conclusion
This was a very tasty meal! It wasn’t until I took the photo that it really clicked: this was not only vegetarian but even vegan. Highly recommended, absolutely.
How to make it
- Heat the oil over medium heat in a frying pan.
- Fry the Incredible Mince, tossing it with a spatula, until brown and cooked through, about 8 minutes.
- Scoop it out of the pan into a deep plate and set aside for a moment.
- If necessary, pour another teaspoon of oil into the frying pan and add the curry paste.
- Fry for 30 seconds and carefully stir in the broth.
- Bring to a boil, add the carrot and courgette, and heat briefly.
- Spoon the mince over the rice (divided between two deep plates), and add the vegetables from the pan.
- Carefully pour the remaining broth into the plates, and garnish with the red chili and fresh herbs.
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