Thai Green Curry Tempeh Stir-Fry with Jasmine Rice & Crispy Shallot Garnish

Ingredients

• 150 g tempeh, cut into 1-inch cubes
• 0.75 cup jasmine rice, uncooked
• 0.5 cup coconut milk (full-fat), unsweetened
• 2 tbsp Thai green curry paste, vegan brand
• 1 medium zucchini, sliced into half-moons
• 1 cup snap peas, fresh
• 0.75 cup mushrooms, cremini, halved
• 0.5 cup vegetable broth, low-sodium
• 1 tbsp lime juice, fresh
• 1.5 tbsp coconut oil, for cooking
• 2 whole shallots, thinly sliced for garnish
• 0.25 cup fresh basil, Thai or Italian
• 0.25 tsp sea salt, to taste
• 2 cloves garlic, minced

Instructions

1. 1

   Cook jasmine rice according to package directions (typically 1:1.5 rice to water ratio, 15-18 minutes). Set aside.

2. 2

   While rice cooks, heat 0.5 tbsp coconut oil in a wok or large skillet over medium-high heat. Add sliced shallots and fry until golden and crispy (about 3-4 minutes). Transfer to paper towel to drain. Set aside for garnish.