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]

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Yellow Curry Paste:
  • 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


  1. 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.
  2. 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.
  3. Add the curry paste and curry powder and fry for 1-2 minutes
  4. Add the seitan and potatoes fry for a couple of minutes
  5. Add the coconut milk and bring to the boil
  6. Add half of the palm sugar and half of the soy sauce
  7. Simmer until the potato is cooked adding some water if needed.
  8. Taste and add as much of the sugar and soy sauce as needed.
  9. If the curry has become too thick or the oil has separated, thin with some extra coconut milk to bring it back together.


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