yellow curry with seitan and potatoes
prep time
cook time
total time
recipe type: savoury, main meal
cuisine: thai
serves: 4
  • For the 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 (you can buy this from the Cruelty Free Shop]
  • For the curry
  • 300 g seitan sliced into bite sized pieces
  • 250ml coconut cream
  • 250ml 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 cm cubes
  • 2 tablespoons palm sugar (raw sugar, muscovado or panela are OK 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 flavour 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.
Recipe by quinces and kale at