Green Curry With Tempeh

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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)
• 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

Recipe

• 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.