Thai Green Curry Tempeh with Crispy Shallot Jasmine Rice

Name: Thai Green Curry Tempeh with Crispy Shallot Jasmine Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 servings
Ingredients: 150 g tempeh, pressed and cubed; 2 tbsp Thai green curry paste; 0.75 cup coconut milk, full-fat; 0.5 cup vegetable broth; 1.5 cups eggplant, diced; 1 cup mushrooms, sliced; 0.75 cup snap peas; 0.25 cup fresh Thai basil; 1 tbsp lime juice, fresh; 1 tbsp coconut oil; 0.75 cup jasmine rice; 2 tbsp shallots, thinly sliced; 2 tbsp roasted cashews, unsalted; 2 cloves garlic, minced; 1 tsp ginger, minced; 0.5 tbsp soy sauce, tamari; to taste salt and white pepper

Prep 15 min · Cook 25 min · Serves 1 · medium

Vegan

Aromatic Thai green curry with marinated tempeh, coconut milk, and fresh vegetables, served over fragrant jasmine rice topped with crispy fried shallots and cashews for texture

Ingredients

150 g tempeh, pressed and cubed
2 tbsp Thai green curry paste
0.75 cup coconut milk, full-fat
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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