Thai Curry Soy Curl Skillet! Oh my goodness, we are in soy curl heaven! If you are a lover of the tender, versatile, and ultra-satisfying soy curl, then you are in for a treat with this quick and easy dish.
Bold, savory, and vibrant, this healthy, oil-free Thai Curry Soy Curl Skillet recipe is so easy to make and brimming with delicious flavor! It’s perfect for switching up your favorite or must use vegetables and the soy curls makes it hearty and filling. Thai Curry fanatics rejoice, this dish is just for you.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
This Thai Curry Soy Curl Skillet is a must make for all of you Thai Curry lovers! We LOVE soy curls, so this recipe was utter perfection in my book. I literally could eat the entire skillet all by myself.
Have you tried soy curls? They are so gosh darned delicious in my humble opinion. Want to know more about them? Visit our blog post dedicated to our love of soy curls.
Tips for Success:
- Soy Curls: After hydrating the soy curls, be sure to gently squeeze out any excess water. We do this by draining the soy curls in a colander, then gently pressing them to push out the water. Soy curls are super absorbent. After hydrating and squeezing out the water, you want the to drink in the sauce. If you don’t squeeze out the water, they will be unable to absorb the sauce flavor and they won’t be as tasty.
- Fresh versus Frozen Stir Fry Vegetables: We used frozen stir fry vegetables for convenience. This dish comes together quickly. You can easily use fresh vegetables, just make sure they have reached the desired tenderness before adding the sauce.
Leftovers and Freezing:
Leftovers will generally keep for 5 days in the refrigerator. Store in a covered container. Reheating can be done on the stovetop, or in the microwave.
This dish freezes well. For best results, thaw in the refrigerator the day before.
Pantry Products Used:
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Chili Garlic Sauce: We used Huy Fong Foods Chili Garlic Sauce. This brand does have a small amount of sugar. However, this brand is generally accepted by the WFPB community.
- Red Curry Paste: We used Thai Kitchen Red Curry Paste.
- Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
- Soy Curls: We found it challenging to find soy curls at our local grocery stores. We ended up buying them from Amazon. We purchased Butler Soy Curls 100% natural, no additives or preservatives, non-GMO, grown without chemical pesticides.
- Stir Fry Vegetables: For convenience, we used Bird’s Eye Pepper Stir Fry Vegetables in one kitchen test and Bird’s Eye Broccoli Stir Fry Vegetables in another. You can use your favorite stir fry vegetables.
Kitchen Products Used:
- Large ceramic/enamel lined Dutch oven, skillet or similarly sized pot
We certainly hope you give this deliciousness a try.
If you try this flavorful skillet meal, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.Print
Bold, savory, and vibrant, this healthy, oil-free Thai Curry Soy Curl Skillet recipe is so easy to make and brimming with delicious flavor!
- 4 oz. soy curls *
- 1 – [ 14.4 oz. bag ] frozen stir fry vegetables *
- ¼ cup reduced-sodium tamari *
- ¼ cup pure maple syrup (+/-)
- ½ cup reduced-sodium vegetable broth *
- 2 Tablespoons lime juice
- 1 Tablespoon minced garlic
- 2 teaspoons minced ginger
- 3 Tablespoons red Thai curry paste
- ½ teaspoon chili garlic sauce
- 1 Tablespoon cornstarch (or arrowroot powder)
- Steamed rice
- Freshly chopped cilantro
- Hydrate the soy curls according to package directions, then squeeze out the excess water before placing them in the skillet in Step 4.
- Place all the Sauce Ingredients into a bowl, whisk, set aside.
- In an enamel/ceramic lined Dutch oven, skillet, or similar stock pot, add the frozen stir fry vegetables, sauté over medium-high heat until they reach the desired tenderness, approximately 5 to 7 minutes. Add a splash of water to prevent sticking and burning.
- Then add the soy curls and stir until heated through.
- Next add the Sauce, increase the heat, stir to combine. Continue to stir until the sauce has thickened. Stir frequently for 3 minutes to prevent burning.
- Remove from heat, serve over rice with your favorite toppings.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Serving: 4 to 5
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