Green Curry with Tempeh Recipe
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Category: |
Category: |
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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
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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. |
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Personal
Notes: |
Personal
Notes: Very spicy. Serve over rice or spaghetti
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