Description
Bold, savory, and vibrant, this healthy, oil-free Thai Curry Soy Curl Skillet recipe is so easy to make and brimming with delicious flavor!
Ingredients
Scale
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
Instructions
- 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.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Serving: 4 to 5