1 package (16oz.) seitan
\n1 T. sesame oil
\n1\/2 purple onion
\n1 red pepper
\n2 tsp. oil
\n3 cloves garlic, minced
\n1 T. red curry paste
\n4 tsp. cocunut milk
\n8 oz. chicken broth
\n1 T. red curry paste
\n1 T. sugar
\n1 tsp. salt
\n1 T. lemon juice
\n4 T. roasted peanut, crushed or peanut butter
\n4 T. dried bread crumbs<\/p>\n
Slice seitan into 1 1\/2″ long pieces, 1\/4″ thick. Cut purple onion into wedges and red pepper into 1″ triangular pieces. Using bamboo skewers, first soak in water for 15-20 minutes to prevent burning. Skewer seitan on the length followed by 1 piece each of red pepper and onion until skewer is complete. Using a pastry brush, apply sesame oil to kebabs then broil or grill until nicely browned, about 2 minutes per side. Set aside. For Peanut Sauce: Heat the oil in saute pan. Add the garlic then curry paste and mix until combined. Add coconut milk, stock, sugar, salt, and lemon juice and blend together. Cook for 5 minutes, stirring constantly. Add peanuts and breadcrumbs. Stir to blend and pour in a bowl. Let thicken at room temperature.<\/p>\n
Yield: 4 servings
\nCalories: 177
\nFat: 12g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 package (16oz.) seitan 1 T. sesame oil 1\/2 purple onion 1 red pepper 2 tsp. oil 3 cloves garlic, minced 1 T. red curry paste 4 tsp. cocunut milk 8 oz. chicken broth 1 T. red curry paste 1 T. sugar 1 tsp. salt 1 T. lemon juice 4 T. roasted peanut, crushed or peanut butter 4 T. dried bread crumbs Slice seitan into 1 1\/2″ long pieces, 1\/4″ thick. Cut purple onion into wedges and red pepper into…<\/p>\n