This curry uses tempeh instead of traditional pork. To make it vegan, use salt instead of fish sauce. Great over hot brown rice. Look for wild lime leaves, also called kaffir, in the herb or Asian section of natural markets.
Green curry paste typically contains garlic and onions, so if you're eating a low-FODMAP diet, make an easy green curry paste by blending 1/2-3/4 cup fresh cilantro, 1 tablespoon lemongrass paste, 2 teaspoons grated fresh ginger, 1/4 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1 tablespoon garlic oil, 1 tablespoon liquid aminos, and 1 teaspoon lime juice; add a few tablespoons coconut milk, if needed, to achieve a paste consistency.
- 1 (14-ounce) can coconut milk, divided
- 1 tablespoon green curry paste see note, right
- 1 medium sweet potato, unpeeled, cubed
- 1 (8-ounce) package tempeh, cubed
- 2 wild-lime leaves kaffir
- 1 tablespoon low-sodium fish sauce, or 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup fresh or frozen and thawed green peas
- 1/2 cup fresh Thai sweet basil leaves and flowers, or regular fresh basil, sliced
- Do not shake coconut milk before opening can. Spoon 1/4 cup thick coconut cream from top of can into a medium saucepan; melt over medium-high heat. Add curry paste; cook for 2 minutes.
- Add remaining coconut milk and bring to a boil. Add sweet potato, tempeh, lime leaves, fish sauce or salt, and sugar; reduce heat, cover, and simmer for 15-20 minutes, until sweet potatoes are tender. Stir in green peas and basil; cook for 1 minute more.
PER SERVING: 160 cal, 7g fat (1g mono, 2g poly, 4g sat), 0mg chol, 8g protein, 11g carb, 1g fiber, 220mg sodium