Recipe

Tempeh with Thai bean curry

Nov 30, 2009 1:00pm
  • 20 mins cooking
  • Serves 4
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Ingredients

Tempeh with Thai bean curry
  • 600 gram tempeh
  • 1 tablespoon peanut oil
  • 2 medium onions, thinly sliced
  • 2 clove garlic, crushed
  • 175克婴儿bean或青豆、修剪,减半d
  • 1/4 cup (60 millilitres) thai red curry paste
  • 400 millilitre can coconut milk

Method

Tempeh with Thai bean curry
  • 1
    Cut tempeh into 5cm x 7cm slices. In medium frying pan, heat oil and cook tempeh until well browned all over. Remove from pan; keep warm.
  • 2
    Heat pan over low and cook onions about 10 minutes or until very soft. Add garlic and beans; cook, stirring occasionally, until beans just change in colour. Stir in curry paste and coconut milk; bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes or until thickened slightly.
  • 3
    Serve bean curry over tempeh slices.

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