Sunday, April 13, 2008

Thai Red Curry with Tempeh




At 12:30 in the morning I was craving Thai Red Curry, and I could not find a single recipe that sounded decent or authentic tasting. So, I kind of followed the basic guidelines of making a curry, added my own ingredients, and threw this together. It turned out to be pretty fabulous.


Ingredients;

2 tablespoons of vegetable oil
2 large cloves of garlic, minced
1 inch piece of ginger, grated
3 tablespoons of red curry paste
1 tablespoon of brown sugar
1 can of coconut milk (not lite)
2 teaspoons cornstarch
1 8oz package of tempeh, cut into small cubes
1/2 a large onion, chopped
1/2 a bell pepper, chopped
1 zucchini, halved lengthwise then sliced
1 carrot, cut into this slices
5 kaffir lime leaves, halved
10-20 thai basil leaves


Directions:

Heat the oil in a large saucepan then stir fry the garlic, ginger and curry for 2 minutes. Pour in the brown sugar, coconut milk and cornstarch, then whisk thoroughly to make sure there are no lumps.

Add the tempeh, onion, bell pepper, zucchini, carrot, and lime leaves. Allow to simmer 10 minutes then stir in the fresh Thai basil leaves and continue simmering until the vegetables are tender (another 5-10 minutes) . Try to pick out all the lime leaves (but leave the basil), and serve the curry over some freshly cooked rice.

3 comments:

Alice (in Veganland) said...

This looks perfect for the tempeh I bought and froze today! I've added to my "2cook" list :-)

Anonymous said...

this is amazing! i mad it the other day, soo good, thankyou :) geannie

Anonymous said...

Very Nice. I was looking for a Tempeh recipe on the fly and did not have basil. I did use cilantro as garnish and had left over corn so cut it off the cob and added it to add to the sweet side of the recipe. Oh and the zuchini I had brought in from the garden had worms in half of it so I had to add more carrots as they were small in size. Regardless of all the whoops your out of this or that, It was very good and you are correct, beat the lot of the ones I saw before I found your recipe. Thank you for sharing.