Does anyone know a good and quick Vegetarian Thai Dish?!
Does anyone know a good and quick Vegetarian Thai Dish?
My husband is vegetarian and I am 95% (I still eat chicken) we both love Thai food but we want variety - anyone have any fresh ideas?
Mahalo!
Answers:
I love curry. Here is one idea that only takes about 10 minutes to prepare. Serves 2.
1 package Quorn chik'n (its in the frozen section)
Tumeric
Curry powder
A Taste of Thai brand red curry paste (on the international isle, asian section)
Can of coconut milk (regular or lite). I buy the Goya brand, its cheapest.
1 bell pepper
Thyme
Put the Quorn chik'n substitute in a bowl with a little bit of water. Let it thaw over med-low heat. Add tumeric until you make it a nice golden color.
Cut up the bell pepper and throw it in the pot.
Add curry powder to taste (about 2 tbsp)
Add curry paste to taste (about 1 tbsp dissolved in about 1/4 cup water)
Add thyme to taste (about 1 tbsp)
Cover and cook for about 5 min or until the pepper is tender.
Shake the can of coconut milk and add about half the can, stir, let it simmer (1-2 min) to get warm, then serve.
You can eat this with a salad, and its delicious on its own or over rice! You can also jazz it up by adding steamed broccoli, carrots, cauliflower, squash, or any veggies you like. Just use a little more curry powder and paste if you add to it.
The curry paste is hot to some people, so be sure to taste it, because you can always add more!
Cucumbre with VInegar make a nice light Vegetarian Thai Dish.......
But some flavour in it.....
My favorite is Pad Thai:
Noodles and Sauce
* 1 lb soba, rice, or other noodles
* 1/3 C tamari or soy sauce
* 1/3 C lemon or lime juice
* 1-3 Tsp peanut butter
* 1/4 C sugar or other sweetener
* 2 Tsp sesame oil
* 1/2 lb extra firm tofu cubed
* 1 large onion, chopped
* 4-8 cloves garlic, minced
* 2" piece of fresh ginger, minced (optional)
* 2 green chilies, seeded and minced, or 1/2 t red pepper flakes, or Thai pepper sauce, to taste
Veggies (mix and match)
* 1 can water chestnuts
* 2 C bean sprouts
* 1 stalk broccoli, steamed
* 2 C chopped carrots
Prepare noodles, drain and set aside. Mix tamari, lemon/lime juice, peanut butter, chilies, and sugar. Set aside. In a wok, stir fry onion, garlic, tofu and ginger in sesame oil. Add carrots, water chestnuts and a little water and stir fry for a few minutes. Add tamari mixture, bean sprouts, and noodles, stir and cook until sauce thickens (about 5 min.). Serve with limes, chopped peanuts and/or sliced green onion.
You can, of course, use a store-bought peanut sauce instead.