Thai Red Curry Tempeh & Basmati Rice Bowl with Mushrooms
Big flavour, sensible numbers. This Thai plate pairs tempeh with basmati rice for 37g protein and roughly 637 kcal.
Ingredients
- 130g tempeh
- 150g basmati rice
- 80g mushrooms
- 80g bean sprouts
- 30g curry paste
- 150g coconut milk
- 20g juice of ½ lime
- fresh coriander & sliced chilli
Method
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1
Prep everything first: wash and trim the mushrooms and beansprouts, then measure out the sauce ingredients.
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2
Rinse the basmati rice, then simmer in 2 parts water for 10-12 minutes, cover and steam off the heat for 5 minutes.
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3
Slice the tempeh and pan-fry for 3-4 minutes per side until golden, then glaze with some of the sauce.
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4
Fry the red curry paste for 1 minute until fragrant, stir in the light coconut milk and simmer for 5 minutes. Finish with lime juice.
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5
Meanwhile, steam or stir-fry the mushrooms and beansprouts for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: basmati rice first, then the veg and tempeh, spooning over any remaining sauce. Finish with the fresh coriander & sliced chilli.
Tap ingredients and steps to tick them off as you cook.