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 (400g) Tin Coconut Milk
1 tablespoon Fish Sauce
4 servings Freshly Cooked Jasmine Rice
- 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.