If you've never made homemade curry paste before, you need to start today! It's so much more flavorful than store-bought curry paste, and you can customize it with your favorite spices. This homemade Thai-style yellow curry paste is showcased in the best way possible – by blanketing chunks of tender seitan and potatoes in a creamy coconut milk sauce. Yum!
Thai Yellow Curry With Seitan and Potatoes [Vegan]
- 12 mild large dried red chillies seeds, removed and soaked in water for at least 10 minutes then finely chopped
- ½ teaspoon salt
- 1 tablespoon ginger peeled and finely chopped
- 4 tablespoons chopped lemongrass (white parts only)
- 4 tablespoons crushed garlic
- 1 teaspoon vegan shrimp paste (optional)
- 10.5 ounces seitan sliced into bite sized pieces
- 1 cup coconut cream
- 1 cup coconut milk
- 1 teaspoon mild curry powder
- 4 tablespoons yellow curry paste (either made as above or a ready made one)
- 2 medium potatoes peeled and cut into 2-inch cubes
- 2 tablespoons palm sugar (raw sugar, muscovado or panela are okay too and they are available in a supermarket)
- 3 tablespoons light soy sauce
- Put all of the paste ingredients into a mortar and pound until smooth. You could also do this in a blender adding a bit of water to help. Or use a ready made curry paste.
- Put the coconut cream into a large frying pan or wok and fry for several minutes stirring until the oil separates. This is really important, it contributes to the flavor of the curry.
- Add the curry paste and curry powder and fry for 1-2 minutes
- Add the seitan and potatoes fry for a couple of minutes
- Add the coconut milk and bring to the boil
- Add half of the palm sugar and half of the soy sauce
- Simmer until the potato is cooked adding some water if needed.
- Taste and add as much of the sugar and soy sauce as needed.
- If the curry has become too thick or the oil has separated, thin with some extra coconut milk to bring it back together.