Sizzling Thai Green Curry Tempeh with Coconut Jasmine Rice

Ingredients

• 150 g tempeh block, cut into cubes
• 0.75 cup coconut milk, full-fat, canned
• 2 tbsp green curry paste, vegan, no fish sauce
• 0.5 cup jasmine rice, uncooked
• 0.75 cup water, for cooking rice
• 0.75 cup zucchini, sliced into half-moons
• 0.75 cup mushrooms, halved
• 0.5 cup snap peas, whole
• 0.5 cup bamboo shoots, canned, drained
• 1 tbsp coconut oil, for cooking
• 0.5 cup vegetable broth, low-sodium
• 0.5 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
• 0.25 tsp salt, or to taste

Instructions

1. 1

   Rinse jasmine rice until water runs clear. Combine rice with 0.75 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 0.75-inch cubes. Heat coconut oil in a large skillet over medium-high heat.