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