A flavourful Thai-inspired curry with tempeh to get stuck into. Tempeh is a great source of protein, and is also a great source of calcium and magnesium. As it is fermented it contains probiotics, which may potentially help to promote the growth of beneficial bacteria in our digestive systems.
For your rice, add 1 cup to a saucepan with 1 ½ cups of water. Bring to a boil on a high with the lid off, then reduce the heat to low/medium and cover for 12 minutes. Once 12 minutes is up, turn off the heat and keep rice covered for another 10 minutes.
Chop your tempeh into cubes, coat in marinade of avocado oil, paprika, salt and garlic granules, and leave to sit for a few minutes
Sear the tempeh on a high heat in a frying pan until all sides are brown. Place to one side
Add your onion into a hot frying pan. Chop your green beans and baby corn, and add into the mix with a pinch of salt and garlic powder
Add your Red Thai curry paste in and mix all the way through, and then add your coconut milk. Stir through, reduce heat and allow to simmer for further 10 mins, stirring occasionally.
In a small bowl, add your cornflour and water, and mix. Add into your curry to thicken
Stir through, reduce heat and allow to simmer for further 10 mins, stirring occasionally.
Add your cubed tempeh in and mix through. Simmer for another 5 minutes
Serve it up with ½ lime and sprinkle some chilli flakes on there for extra heat and enjoy!
