Vegan Recipe - Thai Tempeh & Vegetable Red Curry
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Ingredients

  • 1 T Coconut oil (divided)
  • 1/2 8 oz Pkg tempeh, cut into triangles or cubes (Emma used a variety with sea vegetables, hence the black bits…)
  • 1 1/2-2 T Red curry paste (check the label for shellfish!)
  • 3/4 C/1/2Can Coconut milk
  • 1/2 T Tamari
  • 1/2 T Coconut sugar
  • 1 T Lime juice
  • 100 g/3.5oz/1 1/2C Halved mushrooms
  • 100 g/3.5oz Sugar snap peas
  • 100 g/3.5oz Baby corn, halved lengthwise
  • Handful of Thai basil (you could also use fresh coriander but Thai basil is really really good!)

Instructions

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