Mock Duck Curry Recipe
Crispy mock duck topped with red curry sauce, pineapple, cherry tomato, red & green peppers and Thai basil.
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Ingredients
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Mock duck & coating
Red curry sauce
Vegetables & fruit
Finish & serving
Method
Mock duck & coating
Prepare mock duck
Drain and pat the mock duck pieces dry with paper towels. Slice into 1/4-inch strips if not pre-sliced.
Make dry coating
In a shallow bowl combine all-purpose flour, cornstarch, salt, and black pepper, mixing until even.
Coat and fry
Heat 1 cup neutral oil in a wide skillet over medium-high heat until shimmering (about 350°F/175°C). Dredge mock duck strips in the flour mixture, shaking off excess, and fry in batches so they don’t crowd the pan. Fry 2–3 minutes per side until golden-brown and crispy. Transfer to a paper-towel-lined plate to drain. Keep warm in a low oven (200°F/95°C) if desired.
Red curry sauce
Sauté aromatics and curry paste
In a separate deep skillet or wok, heat 1 tablespoon vegetable oil over medium heat. Add the sliced shallot and cook 2–3 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant. Stir in 2 tablespoons Thai red curry paste and cook 1 minute to bloom the flavors.
Build the sauce
Slowly add the coconut milk while stirring to combine with the paste. Add 1 cup vegetable broth (or water) and bring to a gentle simmer.
Season and reduce
Stir in 1 tablespoon soy sauce, 1 teaspoon light brown sugar, and 1 teaspoon vegetarian fish-sauce substitute. Simmer 4–6 minutes to slightly thicken and harmonize flavors. Taste and adjust seasoning — add more soy sauce for saltiness, sugar for sweetness, or lime juice for brightness.
Finish with lime
Remove from heat and stir in 1 tablespoon lime juice to brighten the curry sauce.
Vegetables & fruit
Prepare vegetables
While the sauce simmers, prepare the peppers, tomatoes, and pineapple: seed and julienne the red and green peppers; halve the cherry tomatoes; drain or cut the pineapple into bite-sized chunks if necessary.
Quick toss
Add the red and green pepper strips and pineapple chunks to the simmering curry sauce and cook 2–3 minutes until peppers are just tender-crisp and pineapple is warmed. Add the cherry tomato halves and cook 30–60 seconds to slightly soften them without losing shape.
Add herbs
Turn off the heat and stir in the Thai basil leaves (reserve a few for garnish) so they wilt gently into the sauce.
Assembly & serving
Plate
Spoon steamed jasmine rice (or rice noodles) onto serving plates. Arrange the crispy mock duck on top or alongside the rice.
Top with curry
Ladle the red curry sauce with peppers, pineapple, cherry tomatoes, and basil over the mock duck so the sauce coats and slightly softens the exterior crust while leaving some crispness.
Garnish and serve
Garnish with reserved Thai basil leaves, cilantro if using, and lime wedges. Serve immediately so the mock duck stays partly crisp. Offer extra lime on the side.