Thai Style Soy Chunks (TVP) Curry


Thai_SoyChunks

Soy chunks especially the big ones have a real meat texture.  When cooked they even taste somewhat like meat (per my friends since I am vegetarian).  When I saw the original recipe in WebMD  for Thai style chicken recipe, I immediately thought I can use soy chunks instead of meat.  Original recipe also had fish sauce.  I have replaced it with Soy Sauce.  This recipe is adapted from WebMD but I have modified it to fit my taste.

Thai_SoyChunks1

Ingredients

  • 4 oz dried soy chunks (Textured Vegetable Protein)
  • Hot water
  • 2 teaspoons cooking oil
  • 1 medium red bell pepper
  • 1 small onion (1/3 cup sliced)
  • 1 tablespoon minced garlic
  • 2 teaspoons minced garlic
  • 1½ tablespoons red curry paste
  • 8 oz cauliflower florets
  • 1 cup water
  • 1 cup thin coconut milk
  • salt to taste
  • ½ teaspoon light brown sugar
  • 1 teaspoon low sodium soy sauce
  • 2 cups baby spinach torn into small pieces
  • 2 teaspoons lime juice

Method:

  • Add enough hot water to soy chunks and cover and let stand for about 15-20 minutes
  • Squeeze out the water from soy chunks and set aside
  • Add oil to a covered saucepan and when hot, add bell pepper, and onion and sauté for about 5 minutes.
  • Add garlic, ginger, and red curry paste and fry for about 2 minutes.
  • Add soy chunks and mix well and fry for about 2-3 minutes in low flame
  • Add water, coconut milk, soy sauce, salt, and brown sugar and bring to a boil.
  • Add cauliflower and reduce flame to medium-low.  Cover and cook until cauliflower is tender and gravy is thickened.
  • Add spinach and cook further one minute or until spinach is wilted.
  • Add lime juice and let stand covered before serving
  • Serve warm with rice
  • Yields: 4 as a side dish.
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