This is a delicious modification of a classic Thai dish! You've probably had the chicken version if you're a meat eater, and I'm sure you could substitute meat for the seitan, however, I urge you to give the seitan a try. Seitan is a meat substitute made from wheat gluten. Seitan comes the closest to real meat that a vegetarian or vegan can have. Seitan really picks up the flavor of whatever marinade it's put into. If you've ever had 'mock duck' at a Thai restaurant, then you've had seitan before. It can be found at natural food or Asian food stores.
Ingredients
- fresh ginger: 2 tsp (chopped)
- garlic: 3 clove (chopped)
- red curry paste: 1 tsp
- coconut milk: 1 can (15 ounce can, divided)
- chicken-style seitan, cut into strips or cubes: 1 pack (16 ounce pack)
- smooth peanut butter: 3 Tbsp
- white sugar: 3 Tbsp
- vegetable oil: 1 Tbsp
- tamari or soy sauce: 1 tsp
- chili garlic sauce: 0.5 tsp
- vegetarian oyster sauce: 0.5 tsp
- sweet onion: 0.5 piece (chopped)
- bunch fresh spinach: 1 piece (chopped)
- green onions: 4 piece (chopped)
Metric Conversion
Stages of cooking
-
Combine the ginger, garlic, and curry paste in small bowl. Slowly pour in 1/4 cup coconut milk; stirring until the mixture is smooth. Gently stir in the seitan, coating the seitan with the marinade. Refrigerate for 30 minutes to 1 hour. The longer you let it soak, the more flavorful the seitan will taste!
-
Stir together the remaining coconut milk, peanut butter, sugar, vegetable oil, tamari, chili garlic sauce, and oyster sauce in a medium bowl. Don't worry if it's not completely blended: when you cook it, the various substances will meld wonderfully. Set sauce aside.
-
Lightly coat a large skillet with cooking spray; add the chopped onion; cook over high heat for 3 to 4 minutes, or until the onion is tender. Stir in the seitan, and cook until the seitan is heated through, about 7 minutes. Pour in the sauce, and stir to combine. Mix in the spinach and green onions; cook 3 minutes, or until the sauce has thickened and the spinach is cooked.
