leeks, diced and washed
Thai red curry paste
Riceberry rice (cooked weight 200g)
wild rice (cooked weight 200g)
barley (cooked weight 200g)
Sear the tempeh until well browned.
Sauté the curry paste and cook for 1 minute.
Add coconut milk and allow it to boil for a few minutes.
Add the leeks and tempeh to the coconut milk mixture and cook for a further 2 minutes.
Add the edamame beans and cook for a few minutes more.
Once cooked, add the torn basil and lime juice and season accordingly.
Heat the grains (riceberry rice, wild rice and barley) and divide between four bowls.
Spoon the curry over each bowl and garnish with slices of chilli.
Serve and enjoy!
Per 436g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.