Monday, December 30, 2013
Thai-style green curry with Beyond Meat grilled "chicken" strips
@BeyondMeat grilled "Chicken-Free Strips" that I tossed together for dinner tonight. Almost too simple for a recipe, it involved tearing into bite-size shreds, browning them briefly in peanut oil, then making the curry base with sauteed onions, diced red and green bell pepper, and minced garlic and ginger olus salt, red and black pepper, until the onions were good and browned; add a half-cup coconut milk plus a dab of Thai green curry paste, shot of soy, a bit of tomato paste, a dollop of sambal oelek and a squirt of lemon juice. When the veggies are done and the creamy sweet-hot coconut sauce has come together, check seasoning, stir in the "chicken" strips, warm through, and serve over hot rice. That's all there is to it. Definitely yum-worthy.