Chilled carrot celery ginger congee, Thai red curry soy curls, and a river of scallions. 💚
I made the soy curls by making a chunky Thai red curry sauce and pressure cooking the soy curls in the sauce for 5 minutes. Then I used the blender pulse method to shred the soy curls in small batches (it's very, very quick to do), and finally, they were a bit soft so I put them in the oven with the liquid for about 30 mins at 200F to my desired texture.
🌶️ THE SAUCE
The sauce was: 1 cup water, 2 seeded & rehydrated California chiles, 1/8 large white onion, 3 garlic cloves, a thumb of sliced ginger, 1 tbsp low sodium soy sauce, juice from 1/2 lime, and 2 tsp Thai red curry paste. I pulsed all of this in the blender until it was chunky.
🗓️ Next time I will reduce the water by about 1/4 cup, but I have to be careful about it because small batches like this can be tricky in the instant pot. I might also be able to drop the soy sauce by 1 tsp by reducing the water!
#soycurls #thaiveganfood #plantbased #riceporridge #plantmeat #scallionriver #healthycomfortfood #mmmmMMMM