Thai Green Curry and Coconut Tempeh with Seasonal Vegetables

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  • 16 ounces tempeh, finely diced
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon coconut oil
  • 4 tablespoons tamari
  • 4 tablespoons mirin
  • 1 tablespoon minced fresh ginger
  • 2 cloves of garlic, minced
  • 1 to 1 1/2 teaspoons green curry paste
  • 2 tablespoons rice vinegar
  • 1 can coconut milk
  • 1 cup filtered water
  • 1/2 to 1 teaspoon salt
  • 2 to 3 tablespoons lime juice
  • Vegetables: choose a variety of seasonal vegetables like leeks, broccoli, carrots, dark green vegetables, green beans, onion, cauliflower, etc., chopped


In a skillet combine the tempeh with all of the sauce ingredients (everything but the salt, lime juice and vegetables) over medium-high heat. Cover and let simmer for 30 minutes, stirring every 10 minutes. Add salt and lime juice, adjusting to taste. In the last 5 minutes of cooking, add the chopped seasonal vegetables.

Serve with cooked quinoa or other whole grains.

Special notes:

You can make the sauce without the tempeh and serve it with steamed salmon, or substitute the tempeh for chicken.

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