Fuel Your Fire

Jasmine Rice

Ingredients:

• 3 cups uncooked jasmine rice
• 4 ½ cups water
• 1 teaspoon salt

Directions:
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a large saucepan, combine the rice, water, and salt. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let the rice sit, covered, for 5 minutes to steam. Fluff the rice with a fork and serve hot alongside the green curry.

Curry

Ingredients:

• Coconut oil, for Sautéing
• 1-inch piece fresh ginger, diced
• 3 tablespoons green curry paste
• 1 12-ounce can of coconut milk
• 3 kaffir lime leaves
• 3 tablespoons tamari
• 1 6-ounce can of coconut cream
• 1 bunch cilantro
• 1 bunch mint
• 1 small bunch basil
• 2 zucchini, sliced into half moons
• 4 carrots, chopped
• 2 bell peppers, sliced into strips
• 2 8-ounce packages of tempeh, cubed
• Salt and pepper, to taste
• 2 limes, cut in wedges

Directions:
To prepare the curry base, heat a bit of coconut oil in a saucepan over medium heat. Sauté the ginger until fragrant, then add the curry paste and a pinch of salt. Stir in the coconut milk, kaffir lime leaves, and tamari. Bring to a simmer and cook for 10–15 minutes. In a separate large pot, heat a bit more coconut oil over medium-high heat. Quickly sauté the zucchini, carrots, bell peppers, and tempeh, seasoning with salt and pepper until the vegetables are slightly softened. Set aside. Remove the kaffir lime leaves from the curry mixture. Pour the curry mixture into a blender. Add the cilantro, mint, basil, and coconut cream. Blend until smooth. Adjust seasoning with salt and pepper, if needed. Pour the green curry sauce over the sautéed vegetables and tempeh. Stir gently to coat. Serve the curry hot over jasmine rice, garnishing with lime wedges and additional fresh herbs if desired.

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