I love Asian markets. You can find a myriad of products that make cooking fun and easy for very reasonable prices. You can get staples like green tea or try something new like shiratake noodles. Just beware of the candy aisle.
My last trip I stocked up on coconut milk and curry paste, two key ingredients in my latest recipe. I love a good curry almost as much as I love an Asian market. This one is simple yet delicious over quinoa.
Cashew Curry
- 1 tsp extra virgin coconut oil
- 2 cups fresh or frozen green beans
- 2 green onions, chopped
- 2 cloves garlic
- 8 oz “chicken” seitan
- ¾ cup light coconut milk
- ½ cup low sodium vegetable broth
- 1 -2 tbsp yellow curry paste (to taste)
- 1 tbsp cashew butter
- 1 ½ oz raw unsalted cashews, chopped
Heat a non stick skillet over medium high heat. Add coconut oil, green onions, garlic and green beans. Cook until green beans are slightly brown, about 5-7 minutes.
Add seitan and cook until warm, 2-3 minutes.
Whisk broth, coconut milk, curry paste and cashew butter in a small bowl. Add to green bean and seitan mixture. Simmer 5-10 minutes, until sauce starts to thicken.
Remove from heat, add cashews and serve. Makes 4 servings, ¾ cup each.
