Tempeh Panang Curry
Calories 541 per serve
Protein 29g Fat 17g Carb 69g Fibre 13g
- 150g Tempeh
- 20g Thai Panang Curry Paste
100ml Light Coconut Milk
60g carrot 125g Steamed Jasmine Rice
- Dice tempeh and cook with curry paste in a non-stick over medium-high heat until the tempeh is golden.
- Add chopped vegetables and coconut milk and simmer until vegetables are cooked through. Add a little water if needed.
- Prepare rice as per packet instructions. Transfer to a bowl and top with the Tempeh Curry.