Coconut Curry Tempeh Recipes

COCONUT CURRY TEMPEH

Steps:

• In a 3-quart pot, bring 2 cups of water to a boil with ½ teaspoon salt. Add rice, cover with a lid, reduce heat to low, and cook until water is absorbed, about 25 minutes. Turn heat off and let steam, covered, for 10 more minutes. Fluff with a fork before serving. Heat another 3-quart pot over medium-high heat and add oil. Add onion, curry powder, curry paste and 1/2 teaspoon salt, and cook until onion starts to soften, about 3 minutes. Add ginger, garlic, coriander, turmeric, pepper flakes, and cinnamon to the pan and cook until fragrant, stirring frequently, about 3 minutes. Add coconut milk, 1 cup water, and tempeh, and bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Add cauliflower and asparagus, making sure they're covered in liquid; if not, add more water to cover. Stir in lime juice and soy sauce, and simmer until vegetables are just starting to become tender, but retain their crunch and color (about 3 minutes). Turn heat off, discard cinnamon stick; taste and season with salt, if necessary. Serve over rice and garnish with basil.

CHEF JOEY'S COCONUT CURRY TEMPEH

Steps:

• Heat the coconut oil in a skillet.
• Saute the green onions and garlic on medium heat being careful not to burn them. Just cook until they are starting to get soft. About 4 minutes.
• Add the mushrooms, saute for another 4 minutes.
• Add the bell peppers, spinach, salt and pepper. Saute for another 7 minutes or until the bell pepper is soft.
• Carefully put the seasoned curry tempeh into the saute pan and sir gently for a few minutes.
• Add the lime juice and the can of coconut milk.
• Saute until this reduces by about 1/2. About 10 minutes.
• Taste, make sure the seasons are to your liking.
• Serve over rice or your favourite grain.
• Bon Appetit!

CRISPY COCONUT TEMPEH

Steps:

• In a medium bowl, stir together the shredded coconut and the panko. Season with salt. In a small bowl, combine 2 teaspoons salt and the lime zest. Rub the mixture together with your fingers until you smell lime.
• In a liquid measuring cup or small bowl, add the coconut milk, sambal oelek and honey, and stir with a fork to combine. Season to taste with salt. Transfer 1/2 cup of the coconut milk mixture (about a third) to a medium bowl. Add the cornstarch and stir with a fork to combine. To the remaining coconut milk in the small bowl, add the lime juice. This is your dipping sauce; set aside until ready to serve.
• Heat ¼ inch oil in a large (12-inch) skillet over medium. Working in batches, coat the tempeh in the cornstarch-coconut milk mixture, then coat all sides in the coconut-panko mixture, pressing firmly to adhere. Drop a pinch of coconut-panko in the skillet; if it sizzles and browns, the oil's ready. Add the tempeh and cook until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and immediately sprinkle with the lime salt. Repeat with the remaining tempeh.
• Eat right away with the coconut milk-lime dipping sauce.

TEMPEH SWEET POTATO COCONUT CURRY

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion and 1/2 teaspoon salt.
• Cook 2 minutes or until onion is tender, stirring occasionally.
• Stir in tamarind or citrus fruit; cook 2 minutes, stirring to break up tamarind.
• Add ginger and next 5 ingredients (through cinnamon); cook 2 minutes, stirring frequently.
• Add remaining 1/2 teaspoon salt, potato, water, milk, and tempeh; bring to a boil.
• Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender. Uncover; stir in lime juice and soy sauce. Simmer 3 minutes or until slightly thickened.