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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Serve this over rice or noodles. The curry will keep up to three weeks in the fridge. 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) |
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:
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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