Traditional Thai Curry (With Seitan)

In my old neighborhood, I had a neighbor who made delicious Thai curry and was kind enough to share her recipe with me.  It tastes exactly like the kind we order in the best Thai restaurants.  It can be made with chicken, but I am sharing a "Mock Duck" version for those of you who do not eat meat.  Mock Duck is another name for the ingredient of the week - Seitan.  If you enjoy Thai curry, you will love this recipe:

Mock Duck in Red (or Green) Curry with Bamboo Shoots

1 lb. cubed Seitan
1 T. red or green curry paste
1 can coconut milk, divided (I use Lite Coconut Milk)
1/2 cup sweet basil leaves
5 kaffir lime leaves, halved (these can be found in Oriental markets, usually in the freezer section)
1 sweet red bell pepper
1/2 cup sliced zucchini or baby eggplant (I use a half cup of each)
2 T. fish sauce (found in the Oriental section of grocery stores)
1/4 t. salt
1/3 cup water or milk (I use skim or almond milk)
8-oz can bamboo shoots
1 1/2 t. sugar

In a pot, bring half the coconut milk to a slow boil, stirring constantly.  Put in red or green curry paste and seitan, stir well, and cook about 5 minutes.
Add remaining coconut milk, water (or milk), bamboo shoots, veggies, red pepper, kaffir leaves, sugar, and fish sauce and slowly bring to a boil.  Cook until vegetables are desired consistency.  Garnish with basil (I actually add some to the sauce when I add the other ingredients).
Serves 4 to 5.

If you can not find kaffir lime leaves, I have seen recipes that substitute a bit of lime juice.  I hope you enjoy this recipe.  I have been making it (with chicken, then tofu, and now Seitan) for years.

Until next time, happy and healthy eating!