Wednesday, July 10, 2019

Tempeh Strips and Thai Coconut Curry

  • 1 pkg Tempeh
  • Marinade: soy sauce, liquid smoke, vegetable broth, ginger, garlic, etc.
  • 1 Can coconut milk
  • 1-2 TBSP curry paste (to taste)
  • 1 tbsp flour
  1. Cut the tempeh into strips and soak over night.
  2. Cook in a skillet with the marinade until most of the marinade is absorbed.
  3. Heat the curry, coconut milk and flour, and stir until thickened.
  4. Serve over rice.

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