Serves 4 15 mins Prep 25 mins Cooking
Vegan
Serves 4 15 mins Prep 25 mins Cooking
Vegan
1
Add all the green paste ingredients to a food processor and blitz until it becomes a thick paste.
2
Heat oil in a pan or Wok on medium heat. Add the mushrooms, tempeh and veggies. Cook for 5 minutes, until veggies and tempeh start to brown.
3
Add green curry paste and coat all the veggies and tempeh in the good stuff.
4
Add the veggie stock and coconut cream. Save a tablespoon of the coconut cream to garnish at the end. Let it simmer for 15 minutes.
5
Serve up with cooked jasmine rice and garnish with coriander, Thai basil, toasted cashew nuts and a drizzle of coconut cream.
