Green Curry Tempeh With Basmati Rice Recipe

About this recipe

A flavorful gluten-free dinner featuring crispy tofu and aromatic basmati rice, complemented by a rich green curry coconut sauce. Perfect for those seeking a satisfying vegetarian meal.

Ingredients

• 1 pack (1 kg) 921 Extra Long Grain Biryani Basmati Rice
• 400 ml Klf Coconad Coconut Milk
• 200 g Hello Tempayy Simply Natural Tempeh Crumbles
• 1 kg Supreme Harvest Iodized Salt
• 175 Ltr Lee Kum Kee Blended Sesaame Oil Pet
• 50 g Real Thai Green Curry Paste

Instructions

1. 1. Place 1 1/2 cups of water in a medium saucepan and stir in 1 cup of basmati rice.
2. 2. Bring the water and rice to a boil, then cover, reduce heat, and simmer for 20 minutes. Remove from heat, cool slightly, and fluff with a fork.
3. 3. Heat 3 tablespoons of sesame oil in a separate medium saucepan over medium heat.
4. 4. Add 500 g of tempeh, cut into cubes, to the pan. Stir occasionally and fry for about 10 minutes, until the tempeh is evenly crisp and lightly browned.
5. 5. Season the tempeh with 1/4 teaspoon of salt and set aside.
6. 6. In a small saucepan, bring 200 ml of coconut milk to a boil.
7. 7. Mix in 2 tablespoons of green curry paste, reduce heat, and simmer for 5 minutes, stirring occasionally.
8. 8. Serve the tempeh and rice on a plate, drizzling the green curry coconut sauce generously over the top.