Thai Green Curry and Coconut Tempeh with Seasonal Vegetables
Serves: 4
Ingredients
Preparation
NotesIngredients
- 16 ounces organic tempeh, finely diced Add to list
- 1 tablespoon organic toasted sesame oil Add to list
- 1 tablespoon organic virgin coconut oil Add to list
- 4 tablespoons organic tamari (regular or wheat-free) Add to list
- 4 tablespoons mirin Add to list
- 1 tablespoon minced fresh ginger Add to list
- 2 cloves of garlic, minced Add to list
- 1 to 1 1/2 teaspoons Thai green curry paste Add to list
- 2 tablespoons organic rice vinegar Add to list
- 1 can organic coconut milk Add to list
- 1 cup filtered water Add to list
- 1/2 to 1 teaspoon unrefined salt Add to list
- 2 to 3 tablespoons lime juice Add to list
- Vegetables: choose a variety of seasonal vegetables like leeks, broccoli, carrots, dark green vegetables, green beans, onion, cauliflower, etc., chopped Add to list
Preparation
In a skillet combine the tempeh with all of the sauce ingredients (everything but the salt, lime juice and vegetables) over medium-high heat. Cover and let simmer for 30 minutes, stirring every 10 minutes. Add salt and lime juice, adjusting to taste. In the last 5 minutes of cooking, add the chopped seasonal vegetables.
Serve with cooked quinoa or other whole grains.
Notes
You can make the sauce without the tempeh and serve it with steamed salmon, or substitute the tempeh for chicken.
Recipe by , PCC Cooks Instructor
Source: 2010 PCC annual meeting dinner
Comments
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Yummy
A Thai soup loaded with veggies and ladled over brown rice, like a soupy stir fry. I substituted the green curry paste with red, omitted the oils (because there's plenty in the coconut cream), did not add the salt because the Braggs amino acids (instead of tamari) has plenty, and ended up adding carrots, cabbage, broccoli and fried tofu (instead of tempeh). It was relatively quick to put together once the veggies were processed. I'd do this one again!
December 26, 2011 at 08:40 AM — dluxem