MONTHLY FLYER
Thai Green Curry with Spring Veggies & Tempeh or Chicken
Curry Ingredients:
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2 tbsp coconut oil
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1 onion, sliced
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2 garlic cloves, minced
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1 tbsp grated ginger
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2-3 tbsp Thai green curry paste (or other type curry paste)
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1 can (14 oz) full-fat coconut milk
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1/2 cup vegetable broth
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2 cups broccoli or cauliflower florets
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2 cups sliced carrots
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2 cups snap peas or shelled edamame beans
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1 bunch bok choy, chopped
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1 ½ tbsp lime juice
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2 tbsp tamari or soy sauce
Protein (Choose One):
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1-2 blocks tempeh, cubed and marinated in 1 tsp curry powder + 2 tbsp olive oil + pinch of salt
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OR 3 chicken breasts, sliced and marinated the same
Steps:
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Heat coconut oil in a large skillet. Sauté onion, garlic, and ginger.
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Add green curry paste, stir 1 minute. Add coconut milk and broth.
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Add veggies and simmer 10-12 minutes until tender-crisp.
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Meanwhile, sauté marinated tempeh or chicken in a separate pan until cooked through.
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Add lime juice and tamari to curry. Serve curry with protein over rice or noodles.
