Soy Meat works well in curries. When it is cooked in plenty of sauce that has a strong flavour, you won’t even notice it is Soy protein. To reduce my meat-loving family’s consumption of meat, the fillet type Soy Meat is a good alternative and everyone enjoyed this Thai Curry.
80g Died Soy Meat *Fillet type
2 tablespoons Oil *I used Canola Oil
200g Green Beans *cut into 4-5cm pieces
*Note: Green Beans can be replaced with Capsicum, Eggplant or other vegetables of your choice.
1/3 cup (about 100g) Red Thai Curry Paste
*Note: Depending on the paste, you might need only 1/4 cup or less. This is what I used.
1 can (400g) Coconut Milk
1 tablespoon Fish Sauce
4 servings Freshly Cooked Jasmine Rice
- Soak Dry Soy Meat in plenty of warm water for 30 minutes. Drain and squeeze to remove excess water, then soak in fresh water, drain and squeeze to remove excess water again. *Note: This process is to remove unpleasant smell from Soy Meat. It might be unnecessary, or you wish to repeat a few times.
- Heat Oil in a deep frying pan or wok over medium low heat, cook Green Beans and Red Curry Paste for 2-3 minutes.
- Add Coconut Milk and Fish Sauce, stir to mix, then add drained Soy Meant and bring back to the boil over higher heat.
- Simmer, stirring occasionally, for 10 minutes OR until the sauce thickens and Green Beans are soft.
- Serve with freshly cooked Jasmine Rice. You may wish to add Coriander or Basil leaves.
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