4 oz Maesri Red Curry Paste
6 oz Unsweetened Coconut Milk
1 cup Water (add more for thinner broth)
2 cups Sliced Mushrooms
2 cups Sliced Red/Orange Peppers
1 cup Green Beans
6 oz Cubed Tempeh
Optional: Crushed Red Pepper to taste
1. In a soup pot add Mushrooms, Peppers, Greens Beans and Curry Paste. Heat until veggies are coated with curry paste.
2. Add Coconut Milk and Water. Bring to a boil and lower to a simmer.
3. Add Tempeh and Crushed Red Pepper (optional) Let simmer for 1 minute to 90 seconds the. Serve with Rice and garnish with Cilantro! .
Mild or Spicy this plant based Panang Curry brings the flavors of Authentic Thailand Curry to your kitchen! Bold with flavor it will taste like it took you hours to make when you can realistically whip this up in 10 minutes.
Tempeh gives this dish it’s protein while the veggies pack it with vitamins and nutrients. The spices in the curry paste help to boost your immune system and are especially good for you during the cold and flu season to give your health a little edge up! Healthy, Plantbased, Nutritious and delicious. Yum!
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