Name: Tempeh Pad Kra Pao
Prep time: 5 min
Cook time: 15 min
Yield: 4
Ingredients: 1 tbsp vegetable oil; 6 garlic cloves, finely minced; 3-4 red bird’s eye chillies, finely chopped (adjust to taste), plus extra to serve; 3 shallots, finely diced; 400g/14oz tempeh, crumbled; 1 tbsp dark soy sauce; 1 tbsp light soy sauce; 1 tbsp brown sugar; 100ml/3½fl oz vegetable stock; 40g/1½oz fresh Thai basil leaves; (or holy basil, if available); Cooked jasmine rice, to serve

VMG Recipes