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Chu Chee in Blankets

Vegan Chu Chee Curry wrapped in Paratha Blankets.



It wasn’t until our Vegan friends introduced us to their foods that we started to understand how unfulfilling and hard it was to eat good nutritious foods that would allow them to continue to faithfully follow their values and enjoy food. With our Vegan friends in mind, we developed this recipe that is: fun to make, fun to eat, and fun to say.


By bringing together some star ingredients from three unique cultures we created an amazing Vegan Taco that we call Chu Chee in Blankets. From the Indonesians, we use Tempeh for its flavor absorbing qualities. From the Thais, we use Chu Chee Curry for it’s unique and flavorful qualities. From the Indians, we adapted their breads for our taco shell. We know Jackfruit is a common substitute. Sorry, it really just doesn’t cut it here. Jackfruit has been a prime ingredient for many Vegan and Vegetarian friends, but it just sadly lacks the textural components that make food fun again. Our goal here was really to create a dish that would make eating Vegan fun again, with all the textural components of real good

hearty food. Something that taste so amazing, you won’t miss the meat.


There really is no real replacement for the actual ingredient, no imitation will truly do the job. With so many options available today, we just have to be a little more creative and create something new. Where we don’t compromise the flavors, textures, or the fun of eating flavorful foods.


Chu Chee is a delicious thick Red Thai Curry that is as fun to say as it is to eat. Chu Chee

Curry is usually described as a Red Curry that is used to cook and enhance seafood dishes, with a heavier aromatic emphasis on: Galanga, Lemongrass, Cilantro and Red Bird Eye Chilis. When compared to the traditional Thai Red Curry, it is sweeter.


Tempeh originates out of Indonesia. Some ponder whether it was created as an afterthought during the creation of Tofu. That is something that we cannot tell as it failed to make an appearance in the historical record. Created independent of Chinese influence, no matter what it’s origins, we love it for what it is. Tempeh is usually sold in a cake form where whole fermented soybeans are visible. Tempheh holds the same amount of protein as beef and has many textural qualities that make this an amazing food alternative for Vegans and Vegetarians alike, it is usually used marinated or grilled. We use Tempeh as our prime ingredient to absorb the flavors of the amazing Chu Chee.


Parathas are Indian in origin. It can be used both as a pocket or as a wrap. We use this as our shell almost like a soft flour tortilla. This part can be substituted for soft flour tortilla if you can’t find parathas. We use Raya Paratha in it’s original form because it really combines with the curry like no other flavor. If you have a choice between other brand Parathas and the Raya brand. Choose Raya. There really is nothing like it. We’ve selected for the best flavors to keep on our shelf and believe us, there is no other like Raya Parathas. No substitution can come close to the combination of the Raya Parathas and Chu Chee Curry to make Chu Chee in Blankets.


We use long beans, taro, cilantro, and green onions as our other vegetables ingredients. These vegetables really help bring everything together. Do not use other substitutions for these vegetables. These vegetables in combination with Tempeh are really important in this dish and is what makes Chu Chee In Blankets so special.


Raw peanuts are important to this dish as it add texture and crunch to the overall end product. These must be cooked before use. You really don’t want to eat these RAW no matter how popular the RAW food culture is.


We usually stock all these ingredients in store.



Servings: 4-6


Ingredients:

  • 1 cup Tempeh, cubed (unflavored)

  • 1 cup Taro, cubed

  • 1 cup Long Beans, chopped in 1 in pieces

  • 1 can Maesri Chu Chee Curry Paste 4oz

  • 1 can Aroy-D Coconut Milk 13.5oz

  • 1 package Raya Puff Paratha (Original Flavor)

  • 1 package Raw Peanuts

  • 1 bunch Green Onion, slivered

  • 1 bunch Cilantro, chopped

Directions:

  • In a deep saucepan, combine the Chu Chee Curry Paste and Coconut Milk. Whisk together until thoroughly combined.


Add the cubed Tempeh and cubed Taro to the Curry mix.



Bring Curry mixture with vegetables to a boil.

  • Reduce heat to medium-high.

  • Continue cooking the Curry mixture. Stir to avoid boiling over. Curry mixture should be slightly boiling.

  • Cook on medium-high heat for 15 minutes.

  • Add Long Beans to the Curry mixture.

  • Continue to cook for another 5-10 minutes to cook the Long Beans



  • While the Curry is cooking, pan fry the Puff Parathas in an oiled skillet.

  • On low heat, pan fry the puff paratha until it puffs and is browned. The goal is to brown and puff the paratha, not to burn. So once the paratha starts to develop, watch to ensure it does not turn black.

  • While the parathas are browning, roast/toast your raw peanuts. This is the cooking process. The goal is to brown the peanuts so that it starts developing a toasted appearance. This is a quick, low heat roast. Add peanuts to your skillet over your stovetop or open flame. Peanuts brown quickly. Once it browns, remove from heat.



  • Remove the curry from the stovetop once the Taro is soft and the curry has thickened into a sauce. The longer you cook it the thicker the sauce will get as more moisture evaporates. (Note: cooking Taro for 30 minutes is usually enough to cook the vegetable thoughly. In this recipe, we cook it for 15 minutes before adding the Long Beans. The Taro is cooked for a total of 30 minutes where the sauce develops into a rich sauce and the Vegetables absorb the flavors without being overcooked.

  • Grind the roasted peanuts (Note: You can pulse a couple times in a food processer to created chopped roasted peanuts. This is by far the easiest method.)




  • Spoon the curry onto a puff paratha. Top green onion, peanuts, and cilantro on top of the curry as a garnish.



As an alternative serving method, the curry can be served on top of Jasmine Rice with the Paratha on the side. It’s just as delicious to dip the Paratha in the Curry will eating the Curry with the Rice.


Congratulations, you've sucessfully created Vegan dinner! Absolutely delicious and filling without any animal by-products.


If you make this or any other recipes from our blog posts make sure to share with us on social media. We'll see it if you either tag us in the post or use hashtag #SoutheastMarket

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