This Meatless Monday bring take out home with this easy thai curry recipe.
1 onion, sliced thin
1 clove of garlic, chopped finely
1 large handful of chestnut mushrooms, quartered, optional
1 package of tempeh, sliced into chunks
1 baby eggplant, sliced into chunks, by baby I mean non GMO that is made to look like an alien vegetable
2 cans of coconut milk
2 Tablespoons of Thai green curry paste
Tamari to taste
1 Tablespoon of chili flakes
1 package of rice noodles, cook according to the package
Saute the onions and garlic in a teaspoon of olive oil
When translucent add the eggplant, tempeh and mushrooms
Add the green chili paste and let cook for about 4-5 minutes, stir to incorporate the paste with the veggies
Pour in the coconut milk and bring to a boil
Once boiling, simmer and add the Tamari and chili flakes
Simmer for about 20-25 minutes, tasting as you go along to check for seasoning, add more Tamari if needed
With about 3 minutes to go, add a handful of fresh snap peas and stir, be careful not to over cook in order to keep the fresh snap that is in their name!
Serve over rice noodles and enjoy!
For added authenticity, eat with chop sticks!
What’s your favorite ‘take out’ style dish to recreate?!