For the yellow curry paste, put all the ingredients into a food processor with 5 tablespoons of water and blend into a smooth paste.
Heat the coconut oil in a large saucepan over low-medium heat. Add the curry paste and fry gently for 2 minutes, stirring now and then, until it starts to smell aromatic and the oil starts to separate from the paste.
Add the Coco Start, 250 ml water, sweet potatoes, eggplant and bring to the boil. Simmer for 15 minutes.
Bring water to a boil and follow instructions on package to cook the rice.
Stir in the zucchini to the Thai curry and simmer for another 7 minutes.
Put a frying pan on the stove, melt some coconut oil and fry the tempeh for 3-5 minutes.
Serve the Thai curry with the tempeh, rice and dress with coriander and a part of lime.
By Abbot Kinney's
Plant-based dairy is a no brainer. It is more sustainable, animal friendly and healthy than dairy produced by animals. But most important it can be mind-blowing delicious. Try one of our favourite recipes.