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Thai Green Curry and Coconut Tempeh with Seasonal Vegetables

By Birgitte Antonsen, PCC Cooks Instructor
  • minutes
  • Serves 4

INGREDIENTS

2 cloves

Garlic

1 tbsp

Ginger, fresh

16 oz

Tempeh

1 can

Coconut milk

1 tsp

Green curry paste

2 tbsp

Lime juice

4 tbsp

Mirin

4 tbsp

Tamari

1/2 tsp

Salt

1 tbsp

Coconut oil

2 tbsp

Rice vinegar

1 tbsp

Sesame oil, toasted

1 cup

Water, filtered