Sizzling Thai Green Curry Tempeh with Coconut Jasmine Rice

Ingredients

• 150 g tempeh block, cut into cubes
• 3/4 cup coconut milk, full-fat, canned
• 2 tbsp green curry paste, vegan, no fish sauce
• 1/2 cup jasmine rice, uncooked
• 3/4 cup water, for cooking rice
• 3/4 cup zucchini, sliced into half-moons
• 3/4 cup mushrooms, halved
• 1/2 cup snap peas, whole
• 1/2 cup bamboo shoots, canned, drained
• 1 tbsp coconut oil, for cooking
• 1/2 cup vegetable broth, low-sodium
• 1/2 whole lime, juiced
• 6 leaves fresh basil leaves, Thai basil preferred
• 2 cloves garlic, minced
• 1 tsp ginger, minced fresh
• 1 tsp soy sauce, tamari for gluten-free
• 1/4 tsp salt, or to taste

Instructions

1. 1

   Rinse jasmine rice until water runs clear. Combine rice with 3/4 cup water in a small saucepan, bring to boil, then reduce heat to low, cover, and simmer for 15 minutes. Let stand 5 minutes, then fluff with fork.

2. 2

   Pat tempeh dry and cut into 3/4-inch cubes. Heat coconut oil in a large skillet over medium-high heat.