These vegan Thai peanut curry bowls are seriously delicious. They are easy to make and have great flavor. The perfect easy vegan dinner meal!
SO delicious that my husband and I ate them so fast that we hardly chatted. In the end, we both agreed we needed to have these ASAP and possibly every week!
This is one of my favorite meal styles; I know you’ve heard me talk about them before.
The kind that you prep in the morning and have just a few steps to do for dinner, so most of your mess is already cleaned up by dinner time.
Not only is it great because most of it is done in the morning, but even the morning prep is easy!
It only takes about 10 minutes to whip up both marinade and the peanut sauce to make this tasty dinner.
If you’ve never used soy curls before, you want to get your hands on some. You can buy them on Amazon, or your local health food store may carry them.
We are lucky enough to have them available at most stores around here.
Soy curls, when done right, give food such a great flavor; you will love them!
Double the recipe if you are making this for a hungry crowd.
If you are looking for more recipes with soy curls, then this “beef” and broccoli recipe is a MUST to check out!
What do you need to make these vegan Thai peanut curry bowls?
- soy curls
- soy sauce
- brown sugar
- lime
- garlic cloves
- curry powder
- ginger
- plant milk
- corn starch
- brown sugar
- curry powder
- soy sauce
- peanut butter
- Cooked rice of choice
How do you make Vegan Thai Peanut Butter Curry Bowls?
Take a medium-size bowl, fill it with 2 cups of dried soy curls, cover with warm water, and sit for 10 minutes.
While waiting for soy curls, start your marinade. Combine all marinade ingredients and set them aside.
You can also make your peanut sauce in a separate small bowl, combine all ingredients, microwave for 30 seconds, stir, and then microwave for another 30 seconds and stir, cover, and place in the fridge.
After 10 minutes, squeeze the water out of the soy curls (this makes the flavor penetrate the soy curls).
Mix your squeezed-out soy curls and marinade and combine.
Put in the fridge for at least 4 hours to marinate.
Take a medium skillet on medium heat and throw the marinated soy curls in the skillet.
Cook stirring every minute until they get a bit crispy, about 10 minutes.
Serve with cooked rice drizzled with peanut sauce.
Ingredients
- 2 cups dried soy curls
Marinade
- 3 TB soy sauce
- 1.5 TB brown sugar
- 1/2 zest of small lime
- 3 garlic cloves minced
- 1/2 TB curry powder
- 1/4 tsp ginger
Peanut Sauce
- 1/2 cup plant milk
- 1 tsp corn starch
- 1 TB brown sugar
- 1 tsp curry powder
- 1 TB soy sauce
- 2 TB peanut butter
- half a juiced lime
Serve with
- Cooked rice of choice
- Vegetables of choice
Instructions
- Take a medium-size bowl, fill it with 2 cups of dried soy curls, cover it with warm water, and sit for 10 minutes.
- While waiting for soy curls, start your marinade. Combine all marinade ingredients and set them aside. You can also make your peanut sauce in a separate small bowl, combine all ingredients, microwave for 30 seconds, stir, and then microwave for another 30 seconds and stir, cover, and place in the fridge.
- After the 10 minutes is up, squeeze all the water out of the soy curls that you can (this makes it so much tastier)
- Mix your squeezed-out soy curls and marinade and combine. Put in the fridge for at least 4 hours to marinate.
- Take a medium skillet on medium heat and throw the marinated soy curls in the skillet. Cook stirring every minute until they get a bit crispy, about 10 minutes.
- Serve with cooked rice drizzled with peanut sauce.
Nutrition
If you loved this recipe, then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.
Aloise
Friday 26th of February 2021
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