Sauteed Textured Soy Chunks / Soy Meat with Red Curry Paste
Sauteed Textured Soy Chunks / Soy Meat with Red Curry Paste

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, sauteed textured soy chunks / soy meat with red curry paste. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Sauteed Textured Soy Chunks / Soy Meat with Red Curry Paste is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Sauteed Textured Soy Chunks / Soy Meat with Red Curry Paste is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook sauteed textured soy chunks / soy meat with red curry paste using 16 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Sauteed Textured Soy Chunks / Soy Meat with Red Curry Paste:
  1. Make ready Textured Soy Chunks
  2. Prepare Homemade Red Curry Paste
  3. Make ready Garlic Cloves
  4. Prepare Red Shallot
  5. Make ready Galangal
  6. Prepare Lemongrass
  7. Make ready Kaffir Lime Leaf
  8. Make ready Dried Big Red Chili
  9. Make ready Dried Small Red Chili
  10. Get White Peppercorn
  11. Prepare Seasoning Ingredients
  12. Make ready White Soy Sauce
  13. Take Maggi Sauce
  14. Make ready Palm Sugar
  15. Take Vegetable Oil
  16. Take Kaffir Lime Leaf (finely julienne) for decoration
Steps to make Sauteed Textured Soy Chunks / Soy Meat with Red Curry Paste:
  1. Making red curry paste by pounding all red curry ingredient until mixture is fine. Set aside.
  2. Put 1/2 cup of oil in pan and fry soy chunk/soy meat in golden color. It will be crispy still.
  3. Use same oil but only 1 tbsp then add red curry paste and seasoning with soy sauce, maggi sauce, palm sugar. Stir well until sugar is completely melted.
  4. Pour crispy textured soy chunks/soy meat into curry paste. Combine well.
  5. Put it in plate and topped with julienne kaffir lime leaf
  6. Tip : Eat with hot rice. Taste is salty, sweet and spicy. You will taste herbal flavor from curry paste. Spicy can be adjusted from quantity of dried small red chili. In case of adding vegetable, string bean or french bean is recommended.

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