Seitan in Thai Red Curry Sauce

Anastasia

5 years ago

Recently I’m getting bored with tofu in curries and stir-fries. Plus I wanted to serve something “meaty” for my omnivorous guests. I decided to make seitan and spice it up to mask any weird flavors that a non-vegan person could taste. So I ended up with this seitan in Thai red curry sauce and everybody were happy!

I made seitan based on this recipe but simplified it a bit. For best results make it one day ahead and chill in a fridge overnight.

This time while making seitan I skipped chickpeas, used only 100 ml of stock, 1 tablespoon of oil and increased umami flavor by adding 1 tablespoon of miso paste.

Heat oil in a large shallow pan over medium heat.

Sauté onions for few minutes until soft and translucent. Add garlic and ginger and stir for a minute. Throw in bell pepper and carrot. Cook for 2-3 minutes. Finally add seitan strips, soy sauce, ground coriander, basil and red Thai curry paste. Stir for another few minutes.

Now pour coconut milk and add Kaffir lime leaves. Let it simmer uncovered for 10-15 minutes until the sauce thickens.

In the end add lime juice and coconut sugar. Taste and adjust seasoning if needed.

Switch off the heat and serve over rice or noodles with fresh cilantro on top.

Seitan in Thai Red Curry Sauce

Seitan in spicy Thai Red Curry Sauce.

Author: Anastasia
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 minutes
Yield: 4-6
Category: Main course
Cuisine: Thai

Ingredients

350g seitan, pulled into strips
1 medium onion, diced
1 red bell pepper, julienned
1 medium carrot, julienned
4 garlic cloves, minced
2 tsp minced ginger
2 tbsp Thai red curry paste
1 tbsp soy sauce
1 tbsp coconut sugar
2 tsp ground coriander
1 tsp dried basil
1 can full-fat coconut milk
juice of 1 lime
4 Kaffir lime leaves
coconut oil for cooking
fresh cilantro

Instructions

Heat oil in a large shallow pan over medium heat.
Sauté onions for few minutes until soft and translucent. Add garlic and ginger and stir for a minute. Throw in bell pepper and carrot. Cook for 2-3 minutes. Finally add seitan strips, soy sauce, ground coriander, basil and red Thai curry paste. Stir for another few minutes.
Now pour coconut milk and add Kaffir lime leaves. Let it simmer uncovered for 10-15 minutes until the sauce thickens.
In the end add lime juice and coconut sugar. Taste and adjust seasoning if needed.
Switch off the heat and serve over rice or noodles with fresh cilantro on top.