Can’t get enough Thai in my life so was excited to try this dish with new, gluten-free, vegan Veggie cutlets. I know not everyone is keen on ‘fake’ meat, but these were additive-free, low fat, rich in fiber and iron, plus had great texture and really absorbed the coconut curry well. It was a good addition and will make friends happy who expect a heartier Thai dish. If you can’t find vegan fish sauce in your local market or online, feel free to use soy sauce or Golden Mountain Seasoning Sauce.
Ingredients $16.00 (4 Servings)
- Onion (red, or white) 1 unit
- Elianni Veggie Cutlets 12 units
- Coconut Milk unsweetened 14 ozs
- Thai curry paste (red, or green) 1 tbsp
- Red Bell Pepper cut into strips 1 unit
- Peas 14 ozs
- Brown sugar 1 tbsp
- Fish sauce nam pla 1 tbsp
- Basil thinly sliced 1/3 cup
- Lime juice 1-2 tbsp
- Sesame seeds or crushed roasted peanuts 2 tbsps
- Vegetable stock 4 cups
- Boil vegetable stock, remove from heat and add Elianni Veggie cutlets to hydrate for 5 minutes, then drain.
- Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly.
- Add bell pepper and onion; sauté 5 minutes.
- Stir in chicken, remaining coconut milk, peas, sugar and fish sauce.
- Cook until veggie cutlets (chick’un) are cooked through, stirring often, about 5 minutes.
- Stir in remaining 3 ingredients and simmer 1 minute. Season with salt, sesame seeds (or crushed roasted peanuts) and fresh basil.
NOTE: Feel free to experiment with various vegetables such as broccoli, baby corn, bamboo shoots, etc.