Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thinly slice 2 stalks of lemongrass, 1 inch of fresh galangal, 4 cloves of garlic, and 3 medium shallots, then combine them in a food processor with 1 teaspoon of turmeric powder and blend until a fine paste forms.

2. 2

   Cut 400 grams of seitan into bite-sized pieces and slice 1 medium red bell pepper into thin strips, then set both aside.

3. 3

   In a large mixing bowl, combine the blended paste with 1 can of full-fat coconut milk and 2 tablespoons of vegetarian fish sauce, stirring until well incorporated.

4. 4

   Gently fold in the prepared seitan pieces, red bell pepper strips, 3 cups of fresh spinach, and 3 whole kaffir lime leaves into the coconut milk mixture.

5. 5

   Divide the mixture evenly among four small heatproof bowls or ramekins, pouring 0.5 cup of water into the bottom of a steamer.

6. 6

   Place the bowls in the steamer basket, cover tightly, and steam over medium-high heat for 35 minutes, or until the seitan is tender and the sauce has thickened slightly.

7. 7

   Carefully remove the bowls from the steamer and let them rest for 5 minutes before serving hot, optionally garnished with extra fresh cilantro (not included in ingredients).