Our Recipes

Directions

For the rice:

1. Place the rice in a pot with 1 cup of water. Bring it to the boil then reduce the heat to low, cover with a lid and cook until water is absorbed, about 15mins. Fluff with a fork and cover with lid until ready to serve.

For the curry:

1. Heat a pot on a high heat, add the onions and sauté for a minute. Add the green curry paste and stir.
2. Add a little bit of the soy milk and stir. Add the rest of the milk, add the water and stir, then bring to the boil.
3. Once boiling, add the tempeh, capsicum, carrots, zucchini and Thai basil, and stir. Stir in the soy sauce and blended dates.
4. After 1-2 minutes, add a little bit of the sliced kaffir lime leaf. Add the bok choy and stir through to cook for 2 minutes.

To serve:

1. Place the cooked rice in a bowl, add the curry on top, add some Thai basil leaves, the remaining sliced kaffir lime leaf, sliced chilli, a squeeze of fresh lime juice and serve.