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.
Tags: Basil, curry, Elianni, red pepper
I tried this recipe, it is excellent. Those Veggie Cutlets are really good. Thank you for sharing.
Agreed Kim! Have you tried making their Kung Pao recipe on back? That’s going to be next endeavor:)
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