Red Curry Seitan

First off, no zucchini blossom sighting at Saturday's farmer's market. I did pick up more morels, though. And now, a story & post about red curry...

Towards the end of my college days, I bought red curry paste, really overused it once when I first starting attempting to cook, and then gave it away. Ever since copying a recipe for Red Curry Glazed Tofu about a year ago, from Vegetarian Recipes for All Seasons, I've been meaning to try it again. When I noticed the local coop having a 1.99 sale on the small Thai Kitchen jars of curry paste, I picked one up, with another dish in mind. I saw Caprial and John make a red curry beef with coconut cream on their OPB show this past weekend, and knew I had to try it with seitan.

Since I made it from my notes during the cooking show, I don't have a real recipe to share, but I'll tell you what I did. First off, I used a can of coconut milk, instead of pure cream. I will admit, it was the talk of the "silky" cream that really caught my interest on the show, but I just couldn't do that (though I actually have coconut cream in my cupboard). You could also sub lite coconut milk. Obviously using seitan for the beef, I also threw in zucchini, carrots and red bell pepper.

Here's the chopped seitan, which is an asian variation on the ppk test kitchen seitan cutlets. I marinaded it overnight in a little bit of tamari and rice vinegar.


I tossed the chopped seitan and vegetables with oil & minced garlic, and roasted for about 20 minutes at 400F, tossing periodically. Roasting gave the seitan the texture on the skin I was aiming for, and cooked the vegetables just enough, since they'd soften in the curry itself. I left out the onions.


Apart from what I've mentioned, the curry itself also included chili paste, basil, mushroom "oyster" sauce, lime zest, juice and tamari.

Served with jasmine rice and garnished with basil. No thai basil here, I simply used what I had from the market.

I also baked up some seitan and veggie dumplings, and served them with a tamari-chili sauce.
..aka I knew my boyfriend was likely to pass on the curry and I wanted a project, and to use up the rest of the seitan that afternoon. Plus, it wasn't over 75F and I could use the oven that day!


Bonus, crap lighting shot of what I did with my first purchase of morels from the farmer's market. Sauteed in white wine, olive oil, garlic and sea salt with broccoli. Funny, I haphazardly stored them in my cabinet in their paper bag for a few days and they totally dried out and I had to rehydrate them.



Well that's it for now. I'm hoping to post again before I leave for Seattle/Bellevue for a mini work/vacation and then this weekend I'm out for a medical procedure. woo, Teapot Vegetarian House!