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Close up of Thai Curry Soy Curl Skillet

Thai Curry Soy Curl Skillet

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 Minutes
  • Cook Time: 15-20 Minutes
  • Total Time: 30 Minutes
  • Yield: 4-5 Servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Vegan


Bold, savory, and vibrant, this healthy, oil-free Thai Curry Soy Curl Skillet recipe is so easy to make and brimming with delicious flavor!



Base Ingredients:

  • 4 oz. soy curls *
  • 1 – [ 14.4 oz. bag ] frozen stir fry vegetables *

Sauce Ingredients:

  • 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) 

Serving Ideas:

  • Steamed rice
  • Freshly chopped cilantro


  1. Hydrate the soy curls according to package directions, then squeeze out the excess water before placing them in the skillet in Step 4.
  2. Place all the Sauce Ingredients into a bowl, whisk, set aside.
  3. 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.
  4. Then add the soy curls and stir until heated through.
  5. 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.
  6. 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