Serves 4-6
Ingredients
2 tablespoons light flavoured oil
70 grams curry paste
200-400 grams of tempeh
2 tablespoons shaved palm sugar
1 teaspoons salt or to taste
400ml coconut milk
Pumpkin and broccoli, cut into bite-sized pieces
3-5 kaffir lime leaves
To serve:
Steamed jasmine rice
Lime wedges
Deep fried shallots, optional (available in the Asian section of supermarkets)
Method
Heat the oil in a large heavy based saucepan. ‘Cook out’ the green curry paste on a medium heat constantly stirring (‘cooking out’ the paste means frying it until it no longer tastes raw). The paste should smell fragrant.
Add the shaved palm sugar and salt stir until it starts to dissolve.
Add coconut milk, vegetables, tempeh and kaffir lime leaves if using. Bring to the boil and then reduce to a simmer for about 10-15 minutes until the vegetables are cooked.
Turn off the heat and allow the flavours to develop. Taste the curry – it should be sweet, salty and spicy!
Serve with steamed jasmine rice and a generous squeeze of lime juice.
Author
Bridget Francis
Hawthorn