Spicy Thai curry meets tempeh in an epic flavor bomb!
Preparation:
To cook:
Level: Easy
Serves: 2
Ingredients
- 1 packet (8 oz size) Tempeh
- 2 teaspoons Olive oil, divided
- ½ teaspoon Salt
- ¼ teaspoons Pepper
- 1 teaspoon Fresh garlic, minced
- 1 teaspoon Fresh ginger, chopped
- 2 whole Thai chilis, chopped
- 1 tbsp Thai red curry paste
- ½ cups canned coconut milk
- 1-½ tsp Soy sauce, low sodium
- 1 tbsp Lemon juice
Preparation
Heat a skillet over medium heat.
Cut the tempeh into bite-size pieces and place them in a small bowl with 1 teaspoon of olive oil, salt and pepper. Toss to coat, then add to skillet. Cook for about 7 minutes, stirring the pieces occasionally, until browned on all sides. Remove to a plate and set aside.
Add the remaining teaspoon of oil to the pan. Add the garlic, ginger and Thai chilies. Cook for 1 minute, then add the curry paste. Cook for 1 minute, breaking it up and mixing it with the chili mixture. Add the coconut milk and stir quickly to combine. Add lemon juice and soy sauce.
Add tempeh to sauce mixture and toss to coat. Cook until the sauce has thickened considerably and coats the tempeh pieces, with little sauce left in the pan, about 3 to 5 minutes.
Remove from fire. Serve on a bed of lettuce as a low carb meal or eat as a tasty snack!
