Wednesday, January 19, 2011

Vegan Red Curry

Hey, look, it's January.  Time to be healthy (or at least make an effort).  I don't know about you, but the holiday season wasn't entirely too kind to my waistline so I wanted to whip up something that would be fairly light but still warming.  Enter red curry.  I'd never used curry paste before, just powder, but the difference in flavor was pretty amazing.  I used light coconut milk to cut out some of the fat and vegan chicken strips, but I think it would taste just as good with seitan if you're not into fake meat products, or more veggies if you want to omit it entirely.

Vegan Red Curry - Serves 4

Vegetable oil for sauteing
1/2 sweet onion, diced
1 red bell pepper, chopped
12 oz. vegan chicken strips or seitan
3 tbsp red curry paste
Splash soy sauce
1 15 oz. can diced tomatoes, drained
1 cup fresh or frozen peas
1 can light coconut milk
1/2 - 1 cup veggie stock
Salt, to taste
Two potatoes, chopped into small cubes
Sriracha, to taste
1 tsp fresh grated ginger

Rice to serve about 4 people (I added three cardamom pods to the water I used to boil the rice to give it a little extra flavor)

Heat vegetable oil in a large skillet over medium-high heat.  Add onion and pepper and saute until they are somewhat tender, but not soft.  Add potatoes and saute for about 3 minutes.  Add chicken strips or seitan, curry paste, ginger, and a splash of soy and saute until ingredients are mixed well and "chicken" is heated through, about 3 minutes or so.  Add drained tomatoes, peas, coconut milk, and 1/2 cup veggie stock and bring to a boil.  Reduce heat to medium-low and simmer until the potatoes are tender, about 15-20 minutes.  At this point you can add salt to your liking and the remaining veggie stock if needed to thin out the mixture.  Serve over rice and top with sriracha if you like it even spicier.

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