How to make Thai Style Vegetarian Mince with Thai Rice - Soya granules cooked in Thai style and served with Thai rice.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Soya Granules (सोया ग्रैन्यूल्ज़), Cooked Thai Rice

Cuisine : Thai

Course : Rice

Thai Style Vegetarian Mince with Thai Rice Recipe Card

Thai Style Vegetarian Mince with Thai Rice

With the recognition of being an important commercial pulse of the world, soya beans are coming into many kitchens around the world. Soya beans are said to control blood sugar levels, lower cholesterol, regulate the bowels and relieve constipation. Besides the popular tofu or beancurd, the beans are also fermented and used to make flavouring pastes and condiments, notably the Japanese soy sauce or shoyu and miso and the Indonesian tempeh.

For more recipes related to Thai Style Vegetarian Mince with Thai Rice checkout Soya Granule Rice, Soya Granule Pulao. You can also find more Rice recipes like Rainbow Rice, Kale Chane ka Tariwala Pulao, Spicy Pineapple Fried Rice, Sichuan Kimchi Rice.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Thai Style Vegetarian Mince with Thai Rice Recipe

  • Soya Granules soaked and drained 1/2 cup

  • Cooked Thai Rice 2 cups

  • Oil 2 tablespoons

  • Lemon grass root 1 stalk

  • Schezwan chutney 4 teaspoons

  • Coconut milk 1 1/2 cups

  • Kaffir lime leaves 2-3

  • Lemon 1

  • Salt to taste

  • Fresh basil leaves 15-20

  • Roasted peanuts 2 tablespoons

  • Fresh red chilli 1


Step 1

Heat oil in a non-stick wok. Slice lemon grass root and add to the wok. Add schezwan chutney and soya granules and mix well.

Step 2

Add coconut milk and torn Kaffir lime leaves. Slice lemon thinly and add 2-3 slices to the wok along with salt and mix. Keeping aside 1 basil leaf, tear the rest and add and mix.

Step 3

Place rice in a serving bowl.

Step 4

Add roasted peanuts to the wok and mix. Put the curry over the rice and serve hot garnished with a fresh red chilli and a basil leaf.