For the marinade:
In a 10 inch / 25 cm frying pan, combine the coconut milk, brown rice syrup, red curry paste and cilantro. Heat for 3 minutes over medium heat.
Reserving the marinade, remove the seitan strips and add them to the pan along with the onions. Cover and simmer for 5 minutes. Turn the seitan and onions, add the reserved marinade, then cover and simmer 5 minutes more. Uncover and continue to simmer until the sauce is reduced by about half.
While the seitan is simmering, tear the spinach into bite size pieces and place in a salad bowl along with the bell pepper strips.
Add the hot seitan with the sauce to the salad bowl and toss carefully. The heat will cause the spinach to wilt.
Serve the salad hot or at room temperature.
posted by Mr Falafel