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RECIPE: TEMPEH THAI CURRY

Recipe: Tempeh Thai Curry


Rated 5.0 stars by 1 users

This simple, delicious Thai recipe can be made using your very own homemadetempeh.


15 minutes

45 minutes

4



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Soy-Free Tempeh Starter Culture

Tempeh & Soy Soy-Free Tempeh Starter Culture

Soy-Free Tempeh Starter Culture

$12.99

This flexible culture makes tasty, protein-rich tempeh without any soy: make with mung beans, black beans, garbanzos, or another type of bean.







INGREDIENTS:

  • 2 tsp. coconut or vegetable oil
  • 2 tsp. garlic, minced
  • 1/4 cup minced shallot or red onion
  • 12 ounces tempeh, sliced into bite-sized cubes
  • 1 1/2 Tbsp. panang curry paste*
  • 1 14-ounce can coconut milk, preferably with full fat
  • 1 Tbsp. sugar
  • 1 Tbsp. lime juice
  • 1 Tbsp. soy sauce
  • 1 Tbsp. fish sauce
  • 1/2 cup green onions, chopped roughly
  • 1/2 cup cilantro, chopped roughly
  • 1/2 cup Thai basil leaves*, chopped roughly

INSTRUCTIONS:

  1. Heat oil in a wok or large frying pan over high heat. Add garlic and onion and heat until fragrant (about 30 seconds).
  2. Add the tempeh, curry paste, and coconut milk, stirring well to dissolve. Simmer at high heat for about 5 minutes to slightly reduce mixture.
  3. Stir in remaining ingredients and bring to a simmer gently for at least 3 minutes.

Serve curry over rice in shallow, wide bowls topped with green onions, cilantro, and basil leaves.

*Panang curry paste and Thai basil usually can be found in Asian food markets or specialty grocery stores. Substitute sweet basil if Thai is not available.

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