Thai Green Curry and Coconut Tempeh with Seasonal Vegetables recipe | PCC Community Markets

Name: Thai Green Curry and Coconut Tempeh with Seasonal Vegetables recipe | PCC Community Markets
Ingredients: 16 ounces tempeh, finely diced; 1 tablespoon toasted sesame oil; 1 tablespoon coconut oil; 4 tablespoons tamari; 4 tablespoons mirin; 1 tablespoon minced fresh ginger; 2 cloves of garlic, minced; 1 to 1 1/2 teaspoons green curry paste; 2 tablespoons rice vinegar; 1 can coconut milk; 1 cup filtered water; 1/2 to 1 teaspoon salt; 2 to 3 tablespoons lime juice; Vegetables: choose a variety of seasonal vegetables like leeks, broccoli, carrots, dark green vegetables, green beans, onion, cauliflower, etc., chopped

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Ingredients

16 ounces tempeh, finely diced
1 tablespoon toasted sesame oil
1 tablespoon coconut oil
4 tablespoons tamari
4 tablespoons mirin
1 tablespoon minced fresh ginger
2 cloves of garlic, minced
1 to 1 1/2 teaspoons green curry paste
2 tablespoons rice vinegar
1 can coconut milk
1 cup filtered water
1/2 to 1 teaspoon salt
2 to 3 tablespoons lime juice
Vegetables: choose a variety of seasonal vegetables like leeks, broccoli, carrots, dark green vegetables, green beans, onion, cauliflower, etc., chopped