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Yellow curry with tempeh
From lazycatkitchen.com
Serves 6
50 min
A Thai-inspired yellow curry with coconut milk, tamarind, and lime, served with pan-fried tempeh, broccoli, and mangetout over rice.
| prepPreheat oven to 200°C / 390°F if baking tempeh | ||||||
| 3 medium shallots | Blitz aromatics with salt | Fry aromatics in oil, low-medium heat, 5-10 min | Stir in turmeric & curry powder, fry 1 min | Add coconut milk, tamarind, fish sauce & water, simmer 10 min | Season with sugar & lime juice | Serve curry over rice with tempeh, veg & coriander |
| 6 garlic cloves | ||||||
| 4 lemongrass stalks | ||||||
| 60 g / 2 oz fresh ginger | ||||||
| 4 birds eye chillies | ||||||
| 3 tbsp / 45 ml peanut oil (for frying aromatics) | ||||||
| 1½ tsp turmeric | ||||||
| 1½ tsp mild curry powder | ||||||
| 2 x 400 g / 14 oz cans full fat coconut milk | ||||||
| 1-2 tbsp tamarind puree | ||||||
| vegan fish sauce or soy sauce (or tamari if gluten-free) | ||||||
| 1 cup / 240 ml water | ||||||
| 1-2 tsp sugar | ||||||
| lime juice to taste | ||||||
| 300 g / 10.5 oz tempeh | Marinate tempeh in soy sauce, 10 min | Pan-fry tempeh until golden, both sides | ||||
| 20 ml / 1½ tbsp soy sauce or tamari (if gluten-free) | ||||||
| oil for frying (optional) | ||||||
| 200 g / 7 oz tenderstem broccoli | Simmer broccoli & mangetout, 3-4 min | |||||
| 100 g / 3.5 oz mangetout | ||||||
| cooked rice (enough for 6) | ||||||
| fresh coriander, to serve | ||||||
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