Monday, January 11, 2010

Coconut Curry

Tweeted: January 10, 2010 as Seitan Curry with Brown Short Grain Rice
Origin: I don't know where it came from, I've had it and adapted it to my liking long ago, so it's origin at this point is me!

Coconut Curry with Seitan or Tofu 
Served with rice or lentils
Serves 2 with the chance of a little bit for lunch the next day

Curry Sauce
1 can coconut milk (regular or light)
1 tsp. curry paste
1 Tbsp curry powder
3 tsp minced ginger
3 cloves garlic, minced
dash of cayenne pepper
salt and pepper to taste

In a med bowl combine all sauce ingredients, whisk until thoroughly combined and set aside.  

Tofu or Seitan
oil and butter (1 T)
1 med onion, chopped
1# tofu or seitan (could use more if desired) sliced into bite size strips
salt and pepper
1 tsp curry powder
1 heaping Tbsp peanut butter
1 cup or 1 med roasted or fresh red pepper
optional: 1 cup thinkly sliced water chestnuts
1 cup scallions, white and green parts, sliced thin
chopped fresh mint for garnish
lime wedges for serving

1. Start cooking the rice or lentils so they are ready when the rest is ready.
2.  Coat large skillet or wok with veg or olive oil.  Saute tofu or seitan until browned.  Transfer to a small bowl and set aside.
3.  Add 1 Tbsp. butter to still hot skillet.  Add onions and cook until starting to brown.  Add the tofu/seitan and heat through.  Season with s+p and stir in curry powder.  Add peanut buter and allow to melt and coat seitan.
4.  Add red peppers, chestnuts, scallions and saute to release flavor.
5.  Pour coconut sauce over items in skillet and stir gently.  Cok until warmed through and thickened a bit (10 minutes or feel free to let it simmer until it's at a desirable thickness for your liking).  Season as needed and fresh squeezed lime juice.  Garnish with fresh lime slices and mint.

Serve over rice or lentils.

Serving suggestion: Top with sesame sticks or cashews.  If to warm in spice, dollop with plain yogurt.

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