Thai Coconut Curry Tempeh with Fragrant Rice
Tempeh sautéed in a creamy and fragrant Panang curry made with coconut milk, red curry paste, and kaffir lime leaves. A “Chu Chee” version with mild, slightly sweet, and spicy flavours, served with fragrant rice for a journey to the heart of Thai cuisine.
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Ingredients
Portions:
4
120 g
jasmine rice
150 g
tempeh, cubed
1 tbsp
high-oleic sunflower oil
1 piece
red onion, thinly sliced
1 tbsp
red curry paste
200 ml
coconut milk
3 piece
kaffir lime leaves
0.5 piece
red bell pepper, sliced
0.5 piece
zucchini, sliced
50 g
snow peas, trimmed
1 tsp
low-sodium soy sauce
1 clove
garlic, minced
0.5 tsp
ground cumin
0.25 tsp
ground cardamom
0.5 tsp
galangal, grated
0.5 piece
lemongrass stalk, finely chopped
1 tsp
fresh tamarind paste
0.25 tsp
coriander seeds, crushed
1 piece
red chili, sliced
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse 120 g of jasmine rice under cold water until the water runs clear. Place the rice in a pot with 240 ml of water. Bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes or until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- In a large pan, heat 1 tbsp of high-oleic sunflower oil over medium heat. Add 150 g of cubed tempeh and sauté until golden brown, about 5 minutes. Remove from the pan and set aside.
- In the same pan, add 1 piece of thinly sliced red onion, and 1 clove of minced garlic. Sauté for 2 minutes until fragrant. Add 1 tbsp of red curry paste, 0.5 tsp of grated galangal, and 0.5 piece of finely chopped lemongrass stalk, stirring frequently for 1 minute.
- Pour in 200 ml of coconut milk and stir in 3 pieces of kaffir lime leaves, 0.5 piece of sliced red bell pepper, 0.5 piece of sliced zucchini, and 50 g of trimmed snow peas. Add 0.5 tsp of ground cumin, 0.25 tsp of ground cardamom, 1 tsp of fresh tamarind paste, and 0.25 tsp of crushed coriander seeds. Simmer gently for 5 minutes.
- Return the tempeh to the pan, and add 1 tsp of low-sodium soy sauce. Mix well and cook for another 2 minutes. Garnish with 1 piece of sliced red chili. Serve hot over the prepared jasmine rice.
For an extra burst of freshness, garnish with fresh cilantro leaves before serving.