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Tempeh Thai Curry

Serves: 4
Cooking Time: 30 mins
Ingredients
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400g of Fresh tempeh
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4-6 tbsp of Thai green Curry paste
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1 tin (400ml) of coconut milk
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250ml vegetable broth
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2 tsp fresh ginger - finely grated
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2 garlic clove – minced
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2tbsp vegetable oil
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1/4 tsp sea salt
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1 tsp white sugar, honey or brown sugar
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6 kaffir leaves (torn in half)
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1 red onion
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6 baby corn
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1 aubergine
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1 fresh chilli
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1/2 red pepper
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few sprigs of coriander
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1 lime
Method
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Cut tempeh into small cubes and lightly fry for 10 min until golden brown and set aside.
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Heat oil in a heavy based pan or pot over medium high heat
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Add curry paste, garlic and ginger and cook for 2 to 3 minutes until it mostly "dried out"
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Add vegetable stock and coconut milk, mix to dissolve paste
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Add sugar, salt and kaffir leaves. Mix and bring to simmer
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Add tempeh cubes to the broth
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Add Aubergine, red pepper, red onion and sweetcorn and simmer for 7 minutes
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Add lime juice
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Sauce should have reduced but will still be a be on the thin side, not thick - that's how it should be. DO NOT keep simmering - sauce will darken.
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To add a little kick, serve with thinly sliced green chilli.
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