Serves 5
THAI TEMPEH
- 1 block soy rice tempeh
- 1/4 cup shoyu
- 4 cups water
- 3 slices ginger
- 1 clove garlic, sliced
- 1 piece kombu (2"x3")
- 2 tablespoons unrefined coconut oil or peanut oil
Cook tempeh in seasoning liquid for 20 minutes. Drain well and cool tempeh, reserving liquid. When cool, cut into 1" squares or triangles.
Heat a medium size saute pan. Add sesame oil and pan fry tempeh on either side until brown; set aside.
CURRY COCONUT MILK
- 1 tablespoon unrefined coconut oil
- 2 shallots, minced
- 2 cloves garlic, minced
- 1-teaspoon red curry paste
- 1 14-ounce can coconut milk
- 2 tablespoons coconut sugar
- 1-teaspoon sea salt
- 1-teaspoon cilantro, chopped
- 1-teaspoon mint, chopped
- 2 tablespoons lime juice
Heat saute pan or heavy skillet and add sesame oil. Add shallots and saute for 3 to 5 minutes. Add curry and continue stirring.
Add coconut milk and sea salt; reduce heat to simmer until thickened. Turn off heat.
Stir in cilantro, mint and basil; season with limejuice. Serve with Asian Vegetable rice.
