Thai Curry with Mock Duck

 Serves 12
Ingredients

2 cups coconut milk, canned
2 cans Vegetarian Mock Duck, drained and cut into smaller pieces
1 T Curry Paste
1 tsp Sugar
1 cup Thai Holy Basil - we used regular fresh basil
1 Zucchini, Medium, Raw
1/2 cup Onions
1 medium Red Bell Pepper, Raw - chopped
1/2 cup Oriental Bamboo Shoots
2 Garlic Cloves
1 cup Vegetable Culinary Stock Broth

Directions

Place all ingredients (except the mock duck) in a large stew pot. Bring up to simmer until vegetables are crisp-tender and basil is wilted; approximately 10 minutes. Add in the mock duck at the end and just warm through. Serve with steamed brown rice. (We used black Forbidden Rice this time.)

Note: We’ve made this recipe a few times before with excellent results. This time we didn’t have a zucchini on hand so we substituted thinly sliced and chopped kohlrabi instead. Since the kohlrabi needed extra cooking time, we put that in first with the coconut milk, curry paste, sugar, garlic and veggie stock about 15 minutes before the rest of the ingredients. YUM!