Vegetarian Recipe: Thai Seitan Curry

Thai Seitan Curry

Thai food is a gift. All those flavours mingled together. The warmth of coconut, the heat of chili, the delicate aromatics of the basil and coriander (aka cilantro), the lime, the ginger - it's just beautiful. And a Thai curry is simply the classiest way to get a good mix of vegetables, herbs and spices into something tasty.

For my review of Garden Gourmet's range of squeezable herbs, I put this curry together to test the lemon grass, basil, coriander, garlic, ginger and hot chili all at once. The result was curry that was a fragrant, satisfying and brought a little bit of tropical heat to the winter chill.

Thai Seitan Curry

Serves 2 -4

1 sliced onion
1 tablespoon red curry powder
2 tablespoon oil
4-6 sliced button mushrooms
1/2 red pointed sweet pepper
400 ml coconut milk
2 teaspoons Garden Gourmet Garlic
1 teaspoon Garden Gourmet Lemongrass
1 teaspoon Garden Gourmet Ginger
1 teaspoon Garden Gourmet Basil
1 teaspoon soy sauce
100 ml water
330 grams seitan
juice of one lime
1 tablespoon Garden Gourmet Coriander
1 tablespoon Garden Gourmet Hot Chili
3 and 4 handfuls baby leaf spinach

Heat oil in a large frying pan or wok, and add onion with curry powder. Cook until onions are soft and well mixed with curry powder, then add mushrooms and peppers. Allow veg to cook on a low/med heat while you prep the coconut milk.

In a mixing bowl, combine coconut milk, garlic lemongrass, ginger, basil, soy sauce and water. Mix until milk is even and seasoning consistent. Add to pan and bring to a simmer. Next add bite sized pieces of seitan and lime juice. Let simmer for about 10-15 mins. Finally add coriander & chili. And stir through. Add spinach to the curry just before serving with brown rice so that it's not overcooked.