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Green Curry with Tempeh Recipe

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This recipe for Green Curry with Tempeh is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp sunflower oil
6 oz marinated or plain tempeh, cut into
diamonds
6 scallions
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 chilis, 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
2 tbsp oil

To Garnish:
fresh cilantro leaves
2 green chilis, thinly sliced

Directions:
Directions:
1. Green Curry Paste: Grind the coriander seeds, cumin seeds, and 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 freezer in a suitable container. Makes 6 tbsp.
3. Heat the oil in a wok 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 one more minute before serving, garnished with cilantro and chilis.

Personal Notes:
Personal Notes:
Very spicy. Serve over rice or spaghetti

 

 

 

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