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These vegan Thai peanut curry bowls are seriously delish. SO delish that my husband and I ate them so fast 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 a just a few steps to do for dinner so most of your mess is done with 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 than you definitely 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!
If you are making this for a hungry crowd then double the recipe.
If you are looking for more recipes with soy curls then this “beef” and broccoli is recipe is a MUST to check out!
What do you need to make this 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
Take a medium-size bowl and fill it with 2 cups dried soy curls and cover with warm water and let sit for 10 minutes.
While waiting for soy curls start your marinade. Combine all marinade ingredients and set aside.
You can also make your peanut sauce in a separate small bowl, combine all ingredients and 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 or so until they start to get a bit crispy about 10 minutes.
Serve with cooked rice drizzled with the peanut sauce.
Vegan Thai Peanut Butter Curry Bowls
These vegan Thai peanut butter curry bowls come together quickly and taste so good!
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 and fill it with 2 cups dried soy curls and cover with warm water and let sit for 10 minutes.
- While waiting for soy curls start your marinade. Combine all marinade ingredients and set aside. You can also make your peanut sauce in a separate small bowl, combine all ingredients and 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 or so until they start to get a bit crispy about 10 minutes.
- Serve with cooked rice drizzled with the peanut sauce.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 180Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 942mgCarbohydrates: 29gFiber: 3gSugar: 8gProtein: 6g
The calories are computer generated and may not be 100% accurate. *Rice not calculated
<3 Courtney
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