Thai Chicken and Veggies
2 - 3 tablespoons olive oil
2 medium onions
1 large or 2 medium peppers, either bell or red
1-2 teaspoon grated fresh ginger, if available
1 16-oz. can coconut milk (I used lite)
3 tablespoons Thai-style red curry sauce
1 cup textured soy protein chunks (rehydrated with 1 cup boiling water)
2-3 tablespoon dry-roasted peanuts, if available
fresh chopped cilantro (optional)
Vietnamese-style hot chili sauce (optional)
Heat oil in large wok or frying pan. Peel and roughly chop onions. Core peppers and slice into strips. Peel and grate fresh ginger. Saute onions in olive oil until they begin to soften; add peppers and ginger, cooking gently til vegetables are tender. Add textured soy protein cubes, coconut milk, and red curry sauce. Simmer for 30 minutes over moderate heat, stirring occasionally. Serve with white or brown rice. Garnish, if you like, with peanuts and cilantro. Pass the Vietnamese hot sauce.
SO HOW'D IT GO?
lynmel- I've only cooked with TVP once, but that time I poured boiling water over the chunks and let them sit for about 15 minutes. (basically until they puff up.) It turned out pretty well. PS- This recipe sounds great. Will have to try.
When you rehydrate the textured protein chunks, do you just soak it in water that has boiled, or do you boil it in boiling water? For either method, how long do you leave the chunks in the water?
sounds wondeful, next time I go shopping I am gonna pick up the stuff I don't already have so I can make this.
WONDERFUL!!!!!!!! I love this dish so much, I made three batches to warm up at work... ;D It's SO tasty!!!!!
(I used 1/2 of the curry that this requires)