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“Serve this over rice or noodles. The curry will keep up to three weeks in the fridge.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. To make curry, grind together the coriander and cumin seeds and the peppercorns in a food processor or in a mortar with pestle.
  2. Blend remaining ingredients together and add the ground spice mixture. Store in a clean, dry jar in the refrigerator.
  3. 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.
  4. 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.
  5. 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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