Thai Green Curry Tempeh

Name: Thai Green Curry Tempeh
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 7 shallots (sliced); 8 cloves garlic (sliced); 2 tbsp coriander roots; 0 Zest from one lime; 2 stalks lemongrass (white part only - chopped); 6 green bird’s eyes chili; 1 tsp coriander seeds; 1 tsp cumin seeds; 0.25 tsp white peppercorn seeds; 20 leaves of Thai basil; 0.5 tsp salt; 2 slices ginger; 2 tbsp olive oil; 1 packet Angie's Organic Soybean Tempeh (200g - cut into 16 pieces); 1 small eggplant (cut into 2-inch wedge); 0 3 long beans (cut into 2-inch length); 0.25 cup red capsicum (cubed); 5 small okras; 5 baby corn (halved length wise); 2 cups water; 1 cup coconut milk; 2 tsp sugar; 2 tbsp vegan “fish” sauce; 0 Handful of fresh Thai basil leaves; 1 green chili (sliced); 0.5 tsp salt

July 18, 2022 Marketing Angie's Tempeh

[[ recipeID=recipe-9l3dtzt8h, title=Thai Green Curry Tempeh ]]

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Thai Green Curry Tempeh

Thai Green Curry is one of my favourite foods in the world, so I really couldn't say no when @veganish_mom made us this delicious vegan version with my tempeh 🤤 Warm, fragrant and so super flavourful, this dish warmed our souls – especially delicious with my tempeh soaking up all of the delicious green curry flavour! (10/10 would eat this everyday if I could!)

Servings: 4

Keywords: Vegan, Vegetarian, Curry

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins

Ingredients

Instructions

Ingredients

for the curry paste

7 shallots (sliced)
8 cloves garlic (sliced)
2 tbsp coriander roots
Zest from one lime
2 stalks lemongrass (white part only - chopped)
6 green bird’s eyes chili
1 tsp coriander seeds
1 tsp cumin seeds
¼ tsp white peppercorn seeds
20 leaves of Thai basil
½ tsp salt
2 slices ginger
2 tbsp olive oil

for pairing

1 packet Angie's Organic Soybean Tempeh (200g - cut into 16 pieces)
1 small eggplant (cut into 2-inch wedge)
3 long beans (cut into 2-inch length)
¼ cup red capsicum (cubed)
5 small okras
5 baby corn (halved length wise)
2 cups water
1 cup coconut milk
2 tsp sugar
2 tbsp vegan “fish” sauce
Handful of fresh Thai basil leaves
1 green chili (sliced)
½ tsp salt

Instructions

Heat oil in a pan. Fry tempeh until golden brown. Set aside and drain them.
Using the same oil, continue to fry the eggplant for 1-2 minutes. Dish out onto a plate and set aside.
Place all the green curry paste ingredients in a blender with 2 tbsp of oil. Blen over high speed into a thick paste. Transfer the paste into a bowl.
In a heated pot, add in 2 cups of water along with the paste and coconut milk. Bring it to boil then lower the heat and let it simmer for 5 minutes until thickened.
Season with sugar, vegan ‘fish’ sauce and salt.
Add in tempeh, eggplant, okra, long beans, red capsicums and baby corn and cook for about 1 minute.
Stir in the Thai basil and then give it a quick stir. Ladle the curry into a serving bowl. Garnish with sliced green chillies and serve warm with a bowl of brown rice.
Tip: Recipe could be used with noodles. Just blanch noodles as instructions and top green curry over noodles.
Tip: Add more or less small green chillies to the paste according to preferred spiciness level.

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