Green Curry With Tempeh
- Ready In:
- 40mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 1 tablespoon corn oil
- 6 ounces marinated tempeh (cut into diamonds) or 6 ounces plain tempeh (cut into diamonds)
- 6 scallions (cut into 1 inch pieces)
- 2⁄3 cup coconut milk
- 1 lime rind, grated
- 1⁄4 cup fresh basil leaf
- 1⁄4 teaspoon maggi seasoning (or other liquid seasoning)
-
Green Curry Paste
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seed
- 1 teaspoon black peppercorns
- 4 large green chilies, seeded
- 2 shallots, cut in fourths
- 2 garlic cloves
- 2 tablespoons cilantro, chopped
- 1 lime rind, grated
- 1 tablespoon chopped galangal or 1 tablespoon gingerroot
- 1 teaspoon turmeric
- 1⁄2 teaspoon salt
- 2 tablespoons oil
directions
- To make curry, grind together the coriander and cumin seeds and the peppercorns in a food processor or in a mortar with pestle.
- Blend remaining ingredients together and add the ground spice mixture. Store in a clean, dry jar in the refrigerator.
- Heat the oil in a wok or heavy skillet. Add tempeh and stir over high heat for 2 minutes. Add scallions and stir-fry 1 minute. Remove tempeh and scallions and set aside.
- Put half the coconut milk into the wok and bring to a boil. Add 6 tbsp of the curry paste and lime rind. Cook for 1 minute until fragrant. Add tempeh and scallions.
- Add remaining coconut milk and simmer for 7-8 minutes. Stir in basil leaves and Maggi. Leave to simmer for 1 minute before serving. Garnish with cilantro leaves and chiles.
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RECIPE SUBMITTED BY
International Human Rights Consultant, vegetarian, yogi, world traveler.