August 2, 2010

Green Yellow Tempeh Thai Curry

Simmering the tempeh in water removes the bitterness and allows the tempeh to pick up more flavor.  Get the rice cooking first as the stir-fry comes together quickly.

Green-Yellow Curry
1 cup water
1 block tempeh, cut into 1" cubes
2 T of oil for tempeh
1 cup basmati rice
2 1/2 cups water
1 T of oil for stir fry
1 T Thai green curry paste
1 T soy sauce
1 can coconut milk
juice of 1/2 lime
1/4 tsp turmeric
1/2 cup vegetable stock
1/2 eggplant, cut into 2" strips
1/2 zucchini, quartered
1 red onion, sliced

  1. Heat 1 cup water in a medium sauce pan over medium heat.  Once hot, simmer tempeh for 8-10 minutes.  
  2. Meanwhile, in a medium bowl, combine the curry paste, lime juice, soy sauce and turmeric with the coconut milk. Set aside. 
  3. Drain tempeh and set aside to cool.  In the same medium sauce pan, combine rice and water and bring to a boil over medium-high heat.  Stir the rice occasionally while it is boiling. When most of the water has evaporated, cover the rice, turn down to low and let sit.  
  4. Heat 2 T of oil over medium heat in a wide skillet. Once hot, saute tempeh over medium heat until golden, turning every few minutes. 
  5. Once golden, remove from pan, set aside, and add 1 T oil and heat over medium.
  6. Add in onions and saute for 3 minutes. 
  7. Add in eggplant and zucchini and saute for 3 more minutes. 
  8. Add in coconut milk mixture and vegetable broth. Bring to a simmer. Adjust seasoning if necessary. Add in tempeh and stir to combine. 

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