PBBPlant-BasedBlueprint
Build my plan
All recipes
Thai Red Curry with Seitan
Weeknight · 15–30 min

Thai Red Curry with Seitan

Store-bought curry paste is a completely respectable shortcut, and this curry proves it. Seared seitan and a pile of vegetables simmer in light coconut milk until everything is silky. Lime at the end makes it taste like you worked much harder than you did.

Hands-on
18 min
Hands-off
10 min
Total
28 min
Dishes
1
36gprotein515cal60gcarbs14gfatper serving · $4.80
Skill Meal-prep friendlystove · air-fryer

Method

  1. 1

    Heat the oil in a wide pot over medium-high. Sear the seitan in bite-size pieces until browned, then set aside.

  2. 2

    Add the curry paste to the pot and fry for a minute until fragrant.

  3. 3

    Stir in the coconut milk and broth, then add the peppers and zucchini. Simmer until tender.

  4. 4

    Return the seitan, stir in the spinach, soy sauce, maple and lime. Serve over rice with cilantro.

Storage

Keeps 4 days and freezes for 3 months without the rice. Tastes better on day two.

Good to know
  • Using tofu? Add it at the end instead of searing. Tofu soaks up the sauce and the curry stays creamy.

Nutrition

per serving
Calories
515
Protein
36g
Carbs
60g
Fat
14g
Fiber
3g
Sodium
1370mg
Contains soyContains glutenPeanut-free

Calculated from ingredient reference data. Brand labels vary.

Reviews

No reviews yet

Made this one? Sign in to rate and review it.Sign in
    Keep going

    More like this