Thai Curry

This Thai curry is more theory than actual recipe, so have fun and play with the ingredients. Also, this reheats really well, unless you microwave the seitan, which tends to come out of the microwave rubbery.

Ingredients:

2 tbsp peanut oil
1 pound sliced seitan or cubed tofu
3 shallots, minced
2 tsp minced ginger
1 tsp minced garlic

2 cups seitan cooking liquid or vegetable broth
1 can coconut milk
2 red potatoes, cubed
2 carrots, quartered and cut into 2" pieces
1 cup frozen peas
1 red bell pepper, sliced into 1" squares
1/2 small can bamboo shoots

curry paste or spice mix (start with 2 tbsp and increase to taste)
pinch dried basil (optional)
pinch anise seeds (optional)
1 tbsp miso paste (optional)

Equipment:

large soup pot
wooden spoon (preferably the one you use exclusively for your heavily-spiced dishes)

Instructions:

Saute the seitan or tofu in the oil for several minutes, then add shallots in the oil and saute until everything starts to brown nicely. Add the garlic and ginger and saute for one more minute until fragrant and then remove from pot.

Add broth and potatoes to pot. Bring to a boil, reduce heat and simmer uncovered for five minutes. Add the carrots and coconut milk, return to a boil and then reduce heat to a simmer for another five minutes. Add the red bell pepper, miso paste, curry mix, anise and basil, stir well, and simmer for another five minutes. Add the peas, bamboo shoots and sauteed ingredients. Stir well. Taste the curry level; add more if necessary while simmering for five final minutes. Turn off heat and cover until ready to eat.

Serve with brown rice.

Variations:

*These are simply my fall-back ingredients; as with all curries and stews, feel free to experiment with amounts, other vegetables and cooking times. Green beans, broccoli and jalapenos have all worked for me in the past, and I'm sure there are many other great options.

*The dry basil and anise seeds are simply my poor-man's substitution for Thai basil. If you have access to Thai basil, add it after cooking as a condiment and omit the dry basil and anise.

*Season with Sriracha, tamari or chili oil.