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.


4 Servings


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

  1. Heat Oil in a deep frying pan or wok over medium low heat, cook Green Beans and Red Curry Paste for 2-3 minutes.
  2. Add Coconut Milk and Fish Sauce, stir to mix, then add drained Soy Meant and bring back to the boil over higher heat.
  3. Simmer, stirring occasionally, for 10 minutes OR until the sauce thickens and Green Beans are soft.
  4. Serve with freshly cooked Jasmine Rice. You may wish to add Coriander or Basil leaves.