Creamy Vegan "Chicken" Satay

0 Once you have soaked the soy curls and drained them, put them in a large mixing bowl, then sprinkle them with a few pinches of salt and the cornstarch. Toss to coat. 
1 Heat the vegetable oil in a large skillet on medium high.
2 Add the soy curls and sauté them, reducing heat as needed, for about 10 to 15 minutes or until they are brown and crispy. 
3 While the soy curls sauté, make the sauce. In a medium sized mixing bowl whisk together the coconut cream, broth, peanut butter, both soy sauces, brown sugar, curry paste, ginger, garlic, lime juice and red pepper until fully combined and smooth. Set aside. 
4 Once the soy curls are done, remove them from the pan and put them in a large bowl. 
5 Then in the skillet you cooked the soy curls, heat the peanut or sesame oil on medium. 
6 Add the Thai chilies if using and sauté them for 1-2 minutes. 
7 Then pour the sauce you made into the skillet. Stirring frequently. Bring to a simmer, then reduce heat to low and simmer for 2-3 minutes. Taste and adjust seasonings. 
8 Now, to serve, either add the soy curls back to the skillet and toss in the sauce then serve with rice. Or add the rice and soy curls to a bowl and pour sauce over them! Serve with cilantro if desired.