Ingredients: |
Ingredients: 1 tbsp sunflower oil
6 oz marinated or plain tempeh, cut into diamonds
6 scallions cut into 1" pieces
2/3 c coconut milk
6 tbsp green curry paste, either bought or prepared
grated rind of 1 lime
1/4 c fresh basil leaves
1/4 tsp liquid seasoning, such as Maggi
Green Curry Paste:
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp black peppercorns
4 large green chilies, deseeded
2 shallots, quartered
2 garlic cloves, peeled
2 tbsp chopped fresh cilantro, including root and stalk
grated rind of 1 lime
1 tbsp roughly chopped galangal
1 tsp ground tumeric
salt
2 tbsp oil
To garnish:
fresh cilantro leaves
2 green chilies, thinly sliced
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Directions: |
Directions:1. To make the green curry paste, grind the coriander and cumin seeds and the peppercorns in a mortar and pestle or food processor.
2. Blend the remaining ingredients together and add the ground spice mixture. Store in a clean, dry jar for up to 3 weeks in the refrigerator, or freeze in a suitable container. Makes 6 tbsp.
3. Heat the oil in a work or large, heavy skillet. Add the tempeh slices, and stir over a high heat for about 2 minutes, until sealed on all sides. Add the scallions, and cook, stirring, for 1 minute. Remove the tempeh and scallions, and reserve.
4. Put half the coconut milk into the wok or skillet and bring to a boil. Add the curry paste and lime rind, and cook until fragrant, about 1 minute. Add the reserved scallions and tempeh.
5. Add the remaining coconut milk and simmer for 7-8 minutes. Stir in the basil leaves and liquid seasoning. Simmer for 1 more minute before serving, garnished with cilantro and chilies. Serve over rice or noodles. |
This recipe for Green Curry with Tempeh is from