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Tempeh with Red Curry Sauce

 

Tempeh works great with this classic Thai dish. I have found that some brands of curry paste contain shrimp paste or other animal products, so check the label. Maesri brand Red Curry Paste (in the plastic tub) is vegetarian and high quality.

1 small sweet potato, peeled, boiled, cubed


1 pack tempeh, cubed and fried


1 1/2 tsp. red curry paste


2 Tb. coconut cream


1/3 cup coconut milk


1 small zucchini, cubed, and/or


   1 cup snow peas, halved, and/or


   asparagus, cut in 1/3’s


½ red bell pepper, cubed


1 carrot, cubed


1 cup mushrooms, cubed


½ tsp. salt


3/4 tsp. sugar


2 tsp. light soy sauce


1/2 cup water plus 1 tsp. cornstarch


15 to 20 Thai basil leaves


COOKING:  Heat 1 Tb. oil in fry pan over low heat. Add red curry paste and stir until fragrant, about 30 seconds. Add 2 Tb. coconut cream and let bubble for 1 minute. Raise heat, add remaining coconut milk and bring to a boil.


Add vegetables and stir 1 minute. Add salt, sugar and soy sauce. Add cornstarch and water mixture, and stir until thickened. Cover and simmer 2 to 3 minutes, until vegetables are mostly cooked.


Add tempeh and stir until well heated. Remove from heat and mix in basil. Serve.