Vegan Thai Peanut Butter Curry Bowls
These vegan Thai peanut butter curry bowls come together quickly and taste so good!
Servings: 2 -4 people
Calories: 180kcal
Ingredients
- 2 cups dried soy curls
Marinade
- 3 TB soy sauce
- 1.5 TB brown sugar
- ½ zest of small lime
- 3 garlic cloves minced
- ½ TB curry powder
- ¼ teaspoon ginger
Peanut Sauce
- ½ cup plant milk
- 1 teaspoon corn starch
- 1 TB brown sugar
- 1 teaspoon 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
Serving: 1g | Calories: 180kcal | Carbohydrates: 29g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 942mg | Fiber: 3g | Sugar: 8g