meg (meganleewelch) wrote in vegancooking,
meg
meganleewelch
vegancooking

Thai Red Curry with Tempeh

At 12:30 this 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. Enjoy!






(make sure there are no fish ingredients in your curry paste! I use Amoy brand)

2 tablespoons of vegetable oil
2 large cloves of garlic, minced
1 inch piece of ginger, grated
3 tablespoons of red curry paste (this will be spicy by most people standards, feel free to cut back)
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



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.
Subscribe
  • Post a new comment

    Error

    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded 

  • 11 comments