Description
Spicy Thai curry meets tempeh in an epic flavor bomb!
Ingredients
- 1 package (8 Oz Size) Tempeh
- 2 teaspoons Olive Oil, Divided
- ½ teaspoons Salt
- ¼ teaspoons Pepper
- 1 teaspoon Fresh Garlic, Minced
- 1 teaspoon Fresh Ginger, Minced
- 2 whole Thai Chiles, Minced
- 1 Tablespoon Thai Red Curry Paste
- ½ cups Canned Coconut Milk
- 1-½ teaspoon Soy Sauce, Low Sodium
- 1 Tablespoon Lemon Juice
Preparation
Heat a pan over medium heat.
Cut tempeh into bite-sized chunks and place in a small bowl with 1 teaspoon olive oil, salt and pepper. Toss to coat, then add to the pan. Cook for about 7 minutes, tossing the pieces every so often, until golden brown color on all sides. Remove to a plate, and reserve.
Add remaining teaspoon of oil to the pan. Add garlic, ginger, and Thai chiles. Cook for 1 minute, then add curry paste. Cook for 1 minute while breaking it up and mixing with the chile mixture. Add coconut milk and stir quickly to combine. Add lemon juice and soy sauce.
Add tempeh to the sauce mixture, and toss to coat. Cook until sauce has thickened considerably and coats tempeh pieces, with not much sauce left in the pan, about 3–5 minutes.
Remove from heat. Serve on a bed of lettuce as a low carb meal, or eat as a tasty snack!
