Vibrant Thai Green Coconut Curry with Seitan
This Vibrant Thai Green Coconut Curry is a delightful blend of flavors and textures, showcasing the richness of coconut milk and the aromatic fragrance of green curry paste. Adapted from a traditional recipe, this vegetarian version is perfect for impressing guests or enjoying a comforting family meal. The seitan mimics the texture of meat beautifully, while the vegetables add a colorful and nutritious touch. For an even more authentic experience, feel free to substituted fresh kefir lime leaves for the lime juice if they're available. Serve this dish alongside Thai Zucchini for a complete, satisfying meal that’s both healthy and delicious!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Seitan
8 ounces (cut into bite-sized pieces)
Button mushrooms
3 (sliced)
Green curry paste
5 tablespoons (prepared)
Coconut milk
2 1/2 cups (canned (1 1/2 cans, preferably Chaokoh))
Eggplant
1 medium (quartered)
Lime juice
4 tablespoons (freshly squeezed)
Serrano pepper
1 small (finely chopped)
Fish sauce
1/2 tablespoon (or vegetarian fish sauce)
White sugar
1 1/2 teaspoons (palm sugar preferred)
Cooking oil
1 tablespoon (corn, safflower or peanut oil)
Basil
1/4 cup (fresh, torn)
Cilantro
1/4 cup (fresh, chopped)
Jasmine rice
1 cup (cooked according to package instructions)
Instructions
1
In a large skillet, heat oil over medium heat and add the green curry paste. Sauté for 2-3 minutes until the paste is fragrant and aromatic.
2
Gradually pour in 1 1/2 cups of coconut milk, stirring continuously until a glossy green oil layer begins to surface on the mixture.
3
Stir in the seitan (or chicken if using) and lime juice. Cook for an additional 3 minutes until the 'meat' is heated through and fragrant.
4
Increase the heat to medium-high and bring the mixture to a gentle boil. Add the remaining coconut milk along with the fish sauce, palm sugar, and finely chopped serrano pepper.
5
Once boiling, add the quartered eggplant and sliced mushrooms. Continue to cook for about 10 minutes or until the eggplant is tender.
6
Remove from heat and sprinkle the fresh basil and cilantro over the top, gently folding them into the curry.
7
Serve hot over a bed of jasmine rice, ensuring everyone receives a generous portion of both the curry and the aromatic rice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Vibrant Thai Green Coconut Curry with Seitan?
It is a vegetarian version of a traditional Thai curry that blends coconut milk, green curry paste, and seitan for a rich and aromatic meal.
Is this recipe vegetarian?
Yes, this recipe is specifically designed as a vegetarian version using seitan and an optional vegetarian fish sauce.
What is the texture of seitan in this dish?
The seitan mimics the texture of meat beautifully, providing a satisfying bite alongside the vegetables.
How much coconut milk is required?
You will need 2 1/2 cups of canned coconut milk, which is approximately 1 1/2 cans.
What type of curry paste is used for this recipe?
The recipe calls for 5 tablespoons of prepared green curry paste.
Can I substitute the seitan with another protein?
Yes, the instructions mention you can use chicken as an alternative to seitan if you prefer.
How long should I sauté the green curry paste?
The paste should be sautéed in oil for 2-3 minutes until it becomes fragrant and aromatic.
What vegetables are included in this curry?
This curry features one medium quartered eggplant and three sliced button mushrooms.
What is a good substitute for lime juice for a more authentic flavor?
If available, you can substitute fresh kefir lime leaves for the lime juice to enhance authenticity.
How much seitan do I need to prepare?
The recipe requires 8 ounces of seitan cut into bite-sized pieces.
Is this Thai Green Curry spicy?
Yes, the recipe is tagged as spicy and includes both green curry paste and one small finely chopped serrano pepper.
What should I serve with this curry?
It is recommended to serve the curry hot over a bed of jasmine rice, or alongside Thai Zucchini.
How many mushrooms are used in the recipe?
The recipe calls for 3 sliced button mushrooms.
What kind of oil should I use for sautéing?
You can use corn, safflower, or peanut oil.
Can I use regular sugar if I don't have palm sugar?
Yes, while palm sugar is preferred, the recipe allows for white sugar as a substitute.
How do I know when the first addition of coconut milk is ready?
You should stir continuously until a glossy green oil layer begins to surface on the mixture.
What type of rice is best for this dish?
Jasmine rice is the recommended pairing for this aromatic curry.
How long does it take to cook the eggplant?
The eggplant should be cooked for about 10 minutes or until it becomes tender.
When should I add the fresh herbs?
The fresh herbs should be added after removing the skillet from the heat, then gently folded into the curry.
Which fresh herbs are used as a garnish?
The recipe uses 1/4 cup of fresh torn basil and 1/4 cup of fresh chopped cilantro.
Is there a vegetarian alternative for fish sauce?
Yes, you can use vegetarian fish sauce in place of traditional fish sauce.
How should the eggplant be prepared?
One medium eggplant should be quartered before being added to the boiling mixture.
How many serrano peppers does the recipe require?
The recipe requires one small serrano pepper, finely chopped.
Is there a specific brand of coconut milk recommended?
The recipe suggests using Chaokoh brand coconut milk for the best results.
How do I prepare the seitan before cooking?
The seitan should be cut into bite-sized pieces.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe suitable for family meals or guests.
What makes this curry aromatic?
The combination of green curry paste, fresh basil, cilantro, and coconut milk creates a highly aromatic profile.
Can I add other sides to make it a complete meal?
Serving it with Thai Zucchini is specifically recommended for a complete and satisfying meal.
How many ingredients are in this recipe in total?
There are 13 ingredients used in this Thai Green Curry recipe.
What is the first step in making the curry?
The first step is to heat oil in a large skillet and sauté the green curry paste until fragrant.