This is one of my favourite dishes, and it is so quick and easy to make! Main ingredients include Thai curry paste and coconut milk….mmmmmm! For this dish, the Soy Seaweed Fish from Paradis Vegetarien works very well (pictured below), as does tempeh (as pictured above). Serve with rice, noodles or even quinoa. The peas are optional, but they do add a nice sweetness to this dish.
Montreal is a great food city, but in my West Island neighbourhood, along Sources Boulevard, I can find pretty much any ingredient I need, including vegan Thai Curry paste.
- 1 tablespoon oil
- 1 onion, sliced
- 1 clove garlic, chopped
- 1 cup sliced bell pepper, varied colours
- ½ tablespoon miso or salt to taste
- 1 tablespoon red curry paste, more or less, according to taste
- 1 cup coconut milk
- 6 pieces Chi Ming Soy Seaweed Fish (or other vegan fish alternative) or 1 package tempeh, cut into rectangles
- ½-1 cup frozen peas (optional)
- Heat oil in a large skillet over a medium high heat. Add onions, garlic and peppers. Stir fry until tender.
- Add curry paste to vegetables. Cook, stirring frequently, until curry paste is fragrant. Add miso, coconut milk and peas (if using) and bring to a simmer.
- Place soy seaweed fish or tempeh pieces over vegetables and sauce. Spoon some of the sauce over fish. Cover and simmer 2-3 minutes until heated through.
- Serve with lime and a sprinkle of fresh coriander, over rice or rice noodles.