Thai Terkettes

Author: SallyK / Date: 2010-11-30 @ 11:35 pm / Print Me! /
Tags: Asian Recipes / Cedar Lake Products / Corn / Onions / Peas / Terkettes /

Green curry paste and coconut milk are good staples to have on hand for a quick stove-top meal. Here we have put them together with Terkettes, but this recipe would work equally well with seitan. Thai Terkettes

Serves 4.


  • 1 tsp toasted sesame seed oil
  • 1 tsp ginger powder, divided use
  • 4 tsp all-purpose flour
  • 2 Tbsp canola oil
  • 10 oz Terkettes, drained or seitan
  • 1/4 c onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1-13.5 oz can coconut milk
  • 2 tsp dark soy sauce
  • 2 Tbsp green curry paste
  • 4 tsp raw sugar
  • 1 c frozen peas
  • 1-15 oz can cut baby corn, drained
  • 1/4 cup cilantro leaves, for garnish


  1. Toss Terkettes first in sesame seed oil.
  2. Coat with a mixture of 1/2 tsp of the ginger and the 4 teaspoons of flour.
  3. Heat canola oil in a large skillet over medium high heat.
  4. Saute Terkettes until browned on all sides, about 5 minutes.
  5. Remove Terkettes.
  6. Reduce heat to medium low and saute onions and garlic about 2 minutes, stirring constantly.
  7. Pour in coconut milk, the remaining ginger, soy sauce, curry paste, and sugar; heat until simmering and well blended.
  8. Add peas and baby corn and simmer until well heated but peas are still bright green.
  9. Add back the Terkettes and heat briefly.
  10. Serve with cilantro leaves.