Tofu-N-Sprouts
09-30-05, 04:55 AM
Thai Red Curry With Tempeh
This recipe is suitable for a: vegetarian/vegan diet.
Category: Main Dishes - Other
Ingredients:
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1 package tempeh (I don't know the size, just the regular size you buy at the market)
2 (14-oz.) cans lite coconut milk (Or regular if you can't find the "lite" style)
2 Tbs. red Thai curry paste - or more to taste
*1 large onion, (yellow, white, whatever you have) chopped
*1 medium eggplant (1 1/2 lbs.), cut into 1-inch cubes
*1 medium red bell pepper, cut into thin strips
1 Tb. finely shredded fresh ginger
2 Tbs. packed dark brown sugar
1 Tbs. rice vinegar
1 Tbs. tamari or soy sauce
1 tsp. salt (optional, I don't use it)
10-oz. pkg. frozen peas
*I use any variety of cut up veggies for this, it's a pretty flexible recipe.
Instructions:
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Cut tempeh into small cubes. Whisk 1 tsp. red curry paste into 1 cup water. Put tempeh in nonstick skillit, pour water over tempeh, simmer for 10 min, or until liquid is mostly absorbed.
Remove from pan, rinse and dry skillit, put in 1 Tb. oil and place tempeh cubes back in. Brown on all sides until crispy. Remove to paper towle to drain.
(I sautee all the veggies at this point, whatever I'm using, but the original recipe doesn't say to do that...)
Meanwhile, shake cans of coconut milk well, then open. Pour 1/2 of 1 can into large saucepan and bring to a simmer over medium heat. Whisk in curry paste until well blended. Add onion, eggplant and bell pepper, stirring well with rubber spatula (to prevent breaking tender eggplant during cooking) and scraping bottom of pan.
Add remaining 1 1/2 cans coconut milk, sugar, vinegar, tamari, ginger and salt, stirring with spatula to mix well. Increase heat to high and bring to a boil. Reduce heat to low and simmer, stirring occasionally, 15 minutes. Add drained tempeh, cook 5 more minutes.
Add peas and warm through, 1 to 2 minutes.
Serve hot with rice.
Additional Comments:
-----------------------------------------------------
If you feel the need, you can salt and drain the eggplant before using, though it cooks long enough that there is no bitterness.
Curry Paste and Coconut milk are - or should - be available at your local grocery store in the "Oriental" section...
About Thai Red Curry Paste: - Commonly available grocery store brands of red curry paste would be Thai Kitchen and Taste of Thai... they are vegetarian/vegan I believe. If you're shopping at an Asian grocery, check the label. Some Thai brands include shrimp paste in the ingredients.
If you try this recipe please come back and leave a review!
This recipe is suitable for a: vegetarian/vegan diet.
Category: Main Dishes - Other
Ingredients:
-----------------------------------------------------
1 package tempeh (I don't know the size, just the regular size you buy at the market)
2 (14-oz.) cans lite coconut milk (Or regular if you can't find the "lite" style)
2 Tbs. red Thai curry paste - or more to taste
*1 large onion, (yellow, white, whatever you have) chopped
*1 medium eggplant (1 1/2 lbs.), cut into 1-inch cubes
*1 medium red bell pepper, cut into thin strips
1 Tb. finely shredded fresh ginger
2 Tbs. packed dark brown sugar
1 Tbs. rice vinegar
1 Tbs. tamari or soy sauce
1 tsp. salt (optional, I don't use it)
10-oz. pkg. frozen peas
*I use any variety of cut up veggies for this, it's a pretty flexible recipe.
Instructions:
-----------------------------------------------------
Cut tempeh into small cubes. Whisk 1 tsp. red curry paste into 1 cup water. Put tempeh in nonstick skillit, pour water over tempeh, simmer for 10 min, or until liquid is mostly absorbed.
Remove from pan, rinse and dry skillit, put in 1 Tb. oil and place tempeh cubes back in. Brown on all sides until crispy. Remove to paper towle to drain.
(I sautee all the veggies at this point, whatever I'm using, but the original recipe doesn't say to do that...)
Meanwhile, shake cans of coconut milk well, then open. Pour 1/2 of 1 can into large saucepan and bring to a simmer over medium heat. Whisk in curry paste until well blended. Add onion, eggplant and bell pepper, stirring well with rubber spatula (to prevent breaking tender eggplant during cooking) and scraping bottom of pan.
Add remaining 1 1/2 cans coconut milk, sugar, vinegar, tamari, ginger and salt, stirring with spatula to mix well. Increase heat to high and bring to a boil. Reduce heat to low and simmer, stirring occasionally, 15 minutes. Add drained tempeh, cook 5 more minutes.
Add peas and warm through, 1 to 2 minutes.
Serve hot with rice.
Additional Comments:
-----------------------------------------------------
If you feel the need, you can salt and drain the eggplant before using, though it cooks long enough that there is no bitterness.
Curry Paste and Coconut milk are - or should - be available at your local grocery store in the "Oriental" section...
About Thai Red Curry Paste: - Commonly available grocery store brands of red curry paste would be Thai Kitchen and Taste of Thai... they are vegetarian/vegan I believe. If you're shopping at an Asian grocery, check the label. Some Thai brands include shrimp paste in the ingredients.
If you try this recipe please come back and leave a review!