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Green Curry with Tempeh Recipe

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This recipe for Green Curry with Tempeh, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vegetarian Thai Cooking
Added: Monday, March 2, 2009


1 tbsp sunflower oil
6 oz marinated or plain tempeh, cut into
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

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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