MorningStar Farms Royal Thai Curry Patty Recipe (Vegan Taste Test)
🌱🍛 We tried MorningStar's new Royal Thai Curry Patty and honestly, we're impressed by how bold the flavors are! Going in, we were skeptical about plant-based doing Thai curry justice, but this delivers. The spice blend is aromatic with lemongrass, ginger, and Thai basil notes that taste restaurant-quality, not frozen-food bland. We tried it pan-fried, grilled, and air-fried—pan-fried with a little oil gave it the best crispy edges. Compared to their regular patties, this has WAY more flavor complexity. The texture is hearty and satisfying, not mushy. Our vegan taste test verdict: finally, a plant-based patty with real flavor!
Ingredients
Main ingredients
- Textured vegetable protein (soy crumbles) 1.5 cups
- Cooked brown rice 1 cup
- Chopped scallions 0.5 cup
- Chopped cilantro 0.25 cup
- Shredded carrot 0.5 cup
- Panko breadcrumbs 0.5 cup
- Vegan mayonnaise 2 tbsp
- Vegetable oil (for pan-frying) 2 tbsp
Seasonings/Sauce
- Yellow curry paste 2 tbsp
- Finely minced lemongrass 1 tbsp
- Grated fresh ginger 1 tbsp
- Thai basil (chopped) 2 tbsp
- Soy sauce 1.5 tbsp
- Lime juice 1 tbsp
- Brown sugar 1 tsp
- Salt 0.5 tsp
- White pepper 0.25 tsp
Nutrition summary
Carbohydrates
20 g
40%
Protein
14 g
28%
Fat
8 g
32%
Cooking steps
-
1
In a large mixing bowl, combine the textured vegetable protein, cooked brown rice, scallions, cilantro, and shredded carrot. Mix thoroughly until evenly distributed.
-
2
In a small bowl, whisk together the yellow curry paste, minced lemongrass, grated ginger, chopped Thai basil, soy sauce, lime juice, brown sugar, salt, and white pepper to form a flavorful paste.
-
3
Add the curry seasoning mixture, vegan mayonnaise, and panko breadcrumbs to the vegetable protein blend. Stir well until the mixture binds and is slightly sticky. If needed, add a little extra panko to help bind.
-
4
Divide the mix into 4 equal portions and shape each into a 3.5-inch wide patty, about 1/2 inch thick. Press together firmly for sturdy structure.
-
5
Heat 2 tbsp vegetable oil in a nonstick skillet over medium-high heat. Place the patties in the pan and cook for 4-5 minutes on each side, until deep golden brown and crispy on the edges but heated through.
-
6
Serve immediately with extra fresh Thai basil or sriracha-lime vegan mayo, if desired.
Personalized Q&A
Q. How close does this copycat taste to the real MorningStar Farms Royal Thai Curry Patty?
This recipe was carefully developed to mirror the bold, aromatic flavors you get from the real MorningStar Farms version, including Thai basil, lemongrass, and a curry spice kick. The texture is hearty, not mushy, and pan-frying gives it those signature crispy edges that make it feel like a restaurant-quality plant-based patty.
Q. Is this recipe beginner-friendly and how long does it take to make?
Absolutely! If you have basic kitchen skills and a nonstick skillet, you can make these patties easily. All you need is about 25 minutes start to finish—including mixing, shaping, and pan-frying—so it’s a great weeknight or meal prep option.
Q. Can I substitute ingredients or adjust the recipe for dietary preferences?
Yes! You can swap brown rice for quinoa, use regular or gluten-free panko, or even add extra veggies like corn. The recipe is naturally vegan, but you can omit soy sauce for a gluten-free option, and adjust seasonings to your taste.
Q. How many calories are there per serving, and what about protein and carbs?
Each patty (about 90g) comes in at 200 calories, with 20g carbs, 14g protein, and 8g fat—making it a balanced plant-based main that’s filling and high in plant protein.
Q. Can I prep these ahead or store leftovers?
Yes, you can shape the patties in advance and refrigerate for up to 2 days before cooking. Cooked patties keep well in an airtight container in the fridge for 3 days. Reheat in a skillet or air fryer to revive that crispy texture.
