A Rich and Aromatic Curry Dish with Fresh Tempeh and Vegetables
This flavourful Thai green curry is made with fresh tempeh, coconut milk, and a medley of vegetables. It's a satisfying plant-based meal that's rich in both taste and texture.
Serves: 4
Cooking Time: 30 minutes
Ingredients:
400g fresh tempeh, cubed
4-6 tbsp Thai green curry paste
400ml coconut milk (1 tin)
250ml vegetable broth
2 tsp fresh ginger, finely grated
2 garlic cloves, minced
2 tbsp vegetable oil
¼ tsp sea salt
1 tsp white sugar, honey, or brown sugar
6 kaffir lime leaves, torn in half
1 red onion, chopped
6 baby corn, halved
1 aubergine, chopped
1 fresh chili, sliced (optional for heat)
½ red pepper, sliced
Fresh coriander, for garnish
1 lime, juiced
Instructions:
Prepare the Tempeh: Cut the tempeh into small cubes and lightly fry in a pan with vegetable oil for about 10 minutes, until golden brown. Set aside.
Make the Curry Base: Heat the remaining oil in a heavy-based pan or pot over medium-high heat. Add the Thai green curry paste, minced garlic, and grated ginger. Cook for 2-3 minutes until the paste is fragrant and begins to dry out slightly.
Add Liquids and Spices: Pour in the vegetable broth and coconut milk, stirring well to dissolve the curry paste. Add the sugar, salt, and kaffir lime leaves. Stir and bring the mixture to a simmer.
Combine Tempeh and Vegetables: Add the fried tempeh cubes into the curry broth. Then, toss in the aubergine, red pepper, red onion, and baby corn. Let the curry simmer for about 7 minutes, until the vegetables are tender.
Add Final Touches: Squeeze in the lime juice and stir. The sauce should reduce slightly but remain on the thinner side. Avoid over-simmering, as this can cause the sauce to darken.
Serve and Garnish: Serve the curry hot, with optional thinly sliced fresh chilli for an extra kick. Garnish with fresh coriander and enjoy with jasmine rice or noodles.
This deliciously vibrant Thai green curry with tempeh is perfect for a comforting meal that's packed with flavou
r and spice!