Thai "Chicken" and Veggies

By Hklbrries

Ingredients

• 2 to 3 tbsp olive oil
• 2 medium onions
• 1 large or 2 medium peppers, either bell or red
• 1 to 2 tsp grated fresh ginger, if available
• 1 (16 ounce) can coconut milk (I use "lite")
• 3 tbsp Thai-style red curry sauce
• 1 cup textured soy protein chunks (rehydrated with 1 cup boiling water)
• 2 to 3 tbsp dry-roasted peanuts, if available
• Fresh chopped cilantro, optional
• Vietnamese-style hot chili sauce, optional

Details

Servings 4

Preparation

Step 1

Heat oil in a large wok or frying pan. Peel and roughly chop onions. Core peppers and slice into strips. Peel and grate fresh ginger. Saute onions in olive oil until they begin to soften; add peppers and ginger, cooking gently 'til vegetables are tender. Add textured soy protein cubes, coconut milk, and red curry sauce. Simmer for 30 minutes over moderate heat, stirring occasionally. Serve with white or brown rice. Garnish, if you like, with peanuts and cilantro. Pass the Vietnamese hot sauce.