Seitan and Honshimeji Red Curry

seitan and mushroom thai red curry

Salty, spicy and a hint of sweet and sour. This bowl of noodles will warm your bones on a cold night. Don't be intimidated by fish sauce or shrimp paste. While pungent, this adds a lot of depth to your dish. Try it out!

The dish is vegan, but you can add in any number of proteins into the dish. Quite versatile and still tasty to boot. The noodles can also be interchangeable and you may substitute with any fresh egg or wheat noodles.

Ingredients

For the curry:

4oz seitan cut into 1/2 inch thick logs
2oz honshimeji mushrooms
1 tsp neutral oil
1 Tbsp ginger, minced
2 cloves garlic, minced
1 shallot, sliced thin
1 tsp salt
1 Tbsp Thai red curry paste (Maesri brand if you can find it)
1 tsp shrimp paste
2 cups chicken, vegetable stock, or water
1 tsp fish sauce
2 tsp sugar
1 cup coconut milk

For the Noodles:

1 oz dried vermicelli, or your choice of noodles
1 oz purple cabbage, shredded thin
cilantro, mint, and scallions for garnish
1/2 lime for garnish

Directions

Curry:

Heat pot on medium heat. Coat with oil.
Saute shallot, garlic, and ginger, season with salt. Cook 2 minutes or until slightly soft.
Add curry paste, and shrimp paste and stir. Let bloom in the oil for 1 minute.
Add stock or water. Bring to a simmer.
Add in seitan and mushrooms, let simmer for 15 minutes.
Add in fish sauce, sugar, and coconut milk. Simmer for 5 minutes.

Noodles:

For vermicelli noodles, place dried nooldes in a bowl and bring water to a boil. Cover noodles with boiling water and let sit for 3-4 minutes.
To plate, place noodles in a bowl, and ladle in red curry. Garnish with cilantro, mint, scallions and lime wedges.

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