Spicy Thai curry

Cleaning out the fridge before my vacation:

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Serves 7!

Ingredients:

2 yellow bell peppers
1 red bell pepper
1 green bell pepper
1 white onion
3 green onions
1 shallot
1 clove garlic
1 large handful cilantro
1 package tempeh
Red chili flakes
1 large handful bean sprouts
1/2 bottle Trader Jo’s red curry sauce
2 tablespoons coconut oil
2 tablespoons sesame oil

1/4-1/2 cup low sodium soy sauce

1) Chop bell peppers and white onion into cubes.  Dice shallots, roughly chop cilantro.  Chop green onions.  Set aside.

2) Heat up a large skillet on medium heat with coconut oil.  Place shallot and garlic in pan.  Break up 1 package of tempeh into ground pieces.  Place in skillet.  Add soy sauce and sesame oil and red chili flakes.  Stir until tempeh slightly browned

3) Add bell peppers, white onion. Simmer until al dente.  Add TJ’s red curry sauce.  Coat evenly.  Add green onions and bean sprouts.  Simmer.

4) Serve over rice (here’s a recipe I enjoy for Coconut Rice).  Garnish with cilantro and mint (optional)

5) Watch it be a real crowd pleaser!  🙂  Kick back and sip on a lovely pinot grigio or riesling… the spice and sweet together makes for a nice combo.

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