Now that we have coconut milk again we’ve been treating ourselves to it, and this Thai recipe is one that we really liked, just the right combination of spice and sweet with wonderful textures. This dish also takes advantage of the fresh peas that are available in our local market.
We served it with Thai cabbage and peanuts and coconut brown rice to make it a whole foods meal.
Adapted from a Vegan Taste of Thailand by Linda Majzlik
Thai Soya Mince & Peas in Coconut (serves 4)
3 oz / 75g natural minced dried soya
15 floz / 450 ml hot vegetable sotck
1 rounded tsp tamarind puree
1 celery stalk, minced
2 rounded tsp red curry paste
6oz / 175 shelled peas
1 tbsp groundnut oil
4fl oz / 125ml coconut milk
4 tbsp chopped fresh coriander
1 red chilli, deseeded and finely chopped
Crushed roasted peanuts
- Dissolve the tamarind puree in the vegetable stock, stir in the soya mince, cover and leave for one hour.
- Sautee the celery until soft, then add the curry paste and stir for one minute, then stir in the soya and remaining stock, peas, coconut milk and coriander. Season with black pepper and bring to the boil.
- Simmer, stirring occasionally for 15 minutes. Garnish with chopped chilli and crushed peanuts. Serve with rice or noodles of your choice.