Thai Green Curry with Plant‑Based Meat Substitute

Ingredients

• 200 g Plant‑based meat substitute (e.g., soy‑based crumble)
• 400 ml Coconut milk
• 2 tablespoons Thai green curry paste
• 1 cup Fresh Thai basil leaves
• 4 whole Kaffir lime leaves
• 1 tablespoon Fish‑sauce substitute (soy sauce or tamari)
• 1 teaspoon Brown sugar
• 1 tablespoon Vegetable oil
• 1 medium Bell pepper, sliced(optional)
• 1 tablespoon Lime juice(optional)

Instructions

1. 1

   Heat the vegetable oil in a large skillet over medium heat; add the green curry paste and sauté for 1‑2 minutes until fragrant.

2. 2

   Stir in the plant‑based meat substitute and cook, breaking it up, for about 3 minutes until lightly browned.

3. 3

   Pour in the coconut milk, add the kaffir lime leaves, and bring the mixture to a gentle simmer; reduce heat and let it cook for 8‑10 minutes, stirring occasionally.

4. 4

   Add the sliced bell pepper (if using), soy‑sauce substitute, brown sugar, and lime juice; simmer for another 5 minutes until the vegetables are tender and the sauce thickens.

5. 5

   Stir in the fresh Thai basil leaves just before serving; remove the kaffir lime leaves and serve hot over steamed rice or noodles.