Green Curry With Tempeh Recipe

Name: Green Curry With Tempeh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon corn oil; 6 ounces marinated tempeh (cut into diamonds) or 6 ounces plain tempeh (cut into diamonds); 6 scallions (cut into 1 inch pieces); 2/3 cup coconut milk; 1 lime rind, grated; 1/4 cup fresh basil leaf; 1/4 teaspoon maggi seasoning (or other liquid seasoning); Green Curry Paste; 2 teaspoons coriander seeds; 1 teaspoon cumin seed; 1 teaspoon black peppercorns; 4 large green chilies, seeded; 2 shallots, cut in fourths; 2 garlic cloves; 2 tablespoons cilantro, chopped; 1 lime rind, grated; 1 tablespoon chopped galangal or 1 tablespoon gingerroot; 1 teaspoon turmeric; 1/2 teaspoon salt; 2 tablespoons oil

Servings: persons

1 tablespoon corn oil
6 ounces marinated tempeh (cut into diamonds) or 6 ounces plain tempeh (cut into diamonds)
6 scallions (cut into 1 inch pieces)
2/3 cup coconut milk
1 lime rind, grated
1/4 cup fresh basil leaf
1/4 teaspoon maggi seasoning (or other liquid seasoning)
Green Curry Paste
2 teaspoons coriander seeds
1 teaspoon cumin seed
1 teaspoon black peppercorns
4 large green chilies, seeded
2 shallots, cut in fourths
2 garlic cloves
2 tablespoons cilantro, chopped
1 lime rind, grated
1 tablespoon chopped galangal or 1 tablespoon gingerroot
1 teaspoon turmeric
1/2 teaspoon salt
2 tablespoons oil

1
To make curry, grind together the coriander and cumin seeds and the peppercorns in a food processor or in a mortar with pestle.
2
Blend remaining ingredients together and add the ground spice mixture. Store in a clean, dry jar in the refrigerator.
3
Heat the oil in a wok or heavy skillet. Add tempeh and stir over high heat for 2 minutes. Add scallions and stir-fry 1 minute. Remove tempeh and scallions and set aside.
4
Put half the coconut milk into the wok and bring to a boil. Add 6 tbsp of the curry paste and lime rind. Cook for 1 minute until fragrant. Add tempeh and scallions.
5
Add remaining coconut milk and simmer for 7-8 minutes. Stir in basil leaves and Maggi. Leave to simmer for 1 minute before serving. Garnish with cilantro leaves and chiles.

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 tablespoon corn oil, 6 ounces marinated tempeh (cut into diamonds) or 6 ounces plain tempeh (cut into diamonds), 6 scallions (cut into 1 inch pieces), 2/3 cup coconut milk, and more.

Yes, Green Curry With Tempeh falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Curry With Tempeh

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