2 TB coconut oil
2 TB curry powder
2 TB turmeric
1/4 tsp. cayenne pepper
1/4 medium onion, chopped
2 teaspoons minced fresh ginger
3 cloves garlic, minced
2 Kafir lime leaves (if you’ve got them!)
2 Qorn-brand Vegan chick’n cutlets, cubed
1 small can coconut milk (optional: use the light version)
1 tablespoon Sriacha paste
1 TB Lobster bouillion paste
2 large mushroom, sliced
1 TB peanut butter
1 tsp. Agave syrup
1 tsp. Patis (a/k/a Thai fish sauce)
2 medium potatoes, peeled in 1″ cubes, sitting in a bowl of
water (approx. 1 cup, to keep potatoes in a bowl before cooking)
2 cups steamed Jasmine rice (use the rice cooker!)
Garnish: sliced limes
In a medium-sized dutch oven pot, melt the coconut oil over medium-high heat. Combine the next 3 dry ingredients and cook in the oil for a minute (takes the raw powder taste out). Next, saute’ in the onion, ginger, garlic and Kafir lime leaves and cook until onion just translucent. Stir in the Vegan chick’n. Turn the heat down slightly. Add in the coconut milk, Sriacha paste, bouillion, peanut butter and the water you used to cover the potatoes. Stir everything together. Add the mushrooms. Add Agave and Patis to taste. Add in potatoes and turn down heat to medium-low and cook for 20 minutes or until tender, lid on.
Serve with Jasmine rice.
Add a salad or appetizer for a completely full meal. A light cold dessert (Haupia, maybe?), fresh sliced mango or chilled lichee fruit would really round out this feast. Enjoy!