Thai Green Curry with Seitan, Ruby Red Jasmine Rice, Walnut Oil-Grilled Asparagus

I made a curried seitan and vegetable dish today. To save time, I used Thai Kitchen brand prepared green curry paste, rather than using a mortar and pestle to blend together the ingredients like ginger (though I added a little coarsely chopped fresh ginger, as well) and hot chili pepper.

Into a sauce pan, I poured a small (14 ounce) can of reduced fat coconut milk (I never buy the full-fat milk and find the reduced fat has pretty much the same flavor), six teaspoons of the curry paste, and a package of seitan that I had chunked into bite size. I brought it all to a near-boil then simmered, uncovered, gradually adding a sliced zucchini, half of an onion coarsely cubed, and a sliced red bell pepper, plus a little fresh ginger and a little salt. At the end, I also mixed in some pink peppercorns.

I had meant to serve it in a bowl of rice, using up the leftover Surin ruby red jasmine rice from class last week, but decided to serve the liquidy curried vegetables and seitan in a bowl. I also briefly grilled asparagus in walnut oil and served it with salt and pepper.