Seitan Pad Prik Khing
This savory dish is bright and supremely flavorful, with contrasting hues and an exquisite depth of flavor that will knock your socks off!
Ingredients
- 2 cups pre-made seitan strips
- 1 Tbsp +1 tsp avocado oil (or other neutral vegetable oil)
- 2 Tbsp red Thai curry paste (Thai Kitchen makes a great version)
- 2 cloves garlic, minced
- 12 oz green beans, trimmed
- 1 whole lime, juiced and ½ of it zested
- 1½ Tbsp fish sauce (or vegan fish sauce)
- 1 tsp honey (or agave syrup to make it vegan)
- ¼ cup water
- 1 pinch kosher salt
- 1 pinch freshly ground black pepper
- 1 Tbsp red Thai chili pepper flakes (optional)
Instructions
- Heat a skillet or wok on medium-high heat and add 1 tsp oil and the seitan (I omit the oil entirely since I use a non-stick wok). Brown the seitan, then remove it from the skillet and set aside.
- Add the rest of the oil to the skillet, then add the garlic and red Thai curry paste. Stir until mixed and cook for about 3 minutes, or until the garlic is fragrant.
- Add the lime juice and zest and stir well. Add the green beans and toss to cover in the red curry paste.
- Pour in the water, honey, and fish sauce (or vegan fish sauce). Cook until the green beans are tender, about 5-10 minutes.
- Add the seitan and toss to cover in the sauce. Cook until the seitan have warmed through, about 2 minutes.
- Remove from the heat and transfer to a serving bowl or plate and serve immediately.