Ingredients
Curry Paste
- 3 medium shallots, peeled and roughly chopped
- 6 garlic cloves, peeled
- 4 lemongrass stalks, tough outer leaves removed, roughly chopped
- 60 g / 2 oz fresh ginger, peeled and roughly chopped
- 4 birds eye chillies (more if you prefer more heat)
- ½ tsp salt
- 2 tbsp peanut oil (optional, for paste)
Curry Sauce
- 3 tbsp / 45 ml peanut oil
- 1½ tsp turmeric powder
- 1½ tsp mild curry powder
- 2 x 400 g / 14 oz cans full fat coconut milk
- 1-2 tbsp tamarind puree
- 1½ tbsp vegan fish sauce or soy sauce (or tamari if gluten-free)
- 1-2 tsp sugar
- Juice of lime, to taste
- 240 ml / 1 cup water (optional, to thin sauce)
Tempeh
- 300 g / 10.5 oz tempeh, sliced into 0.5 cm slices then bite-size pieces
- 20 ml / 1½ tbsp soy sauce or tamari (if gluten-free), for marinating
- Oil for frying (optional)
Vegetables and Garnishes
- 200 g / 7 oz tenderstem broccoli, cut into bite-sized pieces
- 100 g / 3.5 oz mangetout, trimmed
- Fresh coriander, to serve
- Cooked rice, to serve (enough for 6 servings)
Instructions
- Prepare the curry paste: Place peeled and roughly chopped shallots, garlic, lemongrass, ginger, and birds eye chillies into a chopper or small food processor. Add half a teaspoon of salt and, if desired, two tablespoons of oil for a richer paste. Process until finely chopped and well combined, forming a paste.
- Cook the aromatics: Heat a large pan over low to medium heat. Add three tablespoons of peanut oil and swirl to coat the pan. Add the prepared curry paste and fry gently for 5 to 10 minutes until all the ingredients turn opaque and release a fragrant aroma.
- Add spices and liquids: Stir in turmeric and mild curry powder into the cooked aromatics and cook for another minute to release their flavors. Pour in both cans of full-fat coconut milk, add about one tablespoon of tamarind puree to start, and pour in one cup (240 ml) of water to thin the sauce if desired. Bring to a gentle bubble.
- Simmer the curry sauce: Allow the sauce to simmer gently for about 10 minutes to meld the flavors. Taste and adjust seasoning by adding 1½ tablespoons of vegan fish sauce (or soy sauce/tamari), 1-2 teaspoons of sugar, and lime juice to brighten.
- Prepare tempeh: Slice tempeh into 0.5 cm thick slices, then cut into bite-size pieces. Marinate the tempeh in 20 ml (1½ tbsp) soy sauce or tamari for 10 minutes to infuse flavor.
- Cook tempeh: For richer flavor, fry tempeh pieces in batches over medium heat in a small amount of oil until golden and crisp on both sides. Alternatively, for a healthier option, spread tempeh on a lined baking tray and bake in a preheated oven at 200° C / 390° F for about 30 minutes, turning once halfway.
- Cook vegetables: Cut tenderstem broccoli into bite-sized pieces, slicing thicker stems in half. Simmer broccoli and mangetout in a pot of lightly salted boiling water until just tender – about 3 minutes for tenderstem broccoli and 30 to 60 seconds for mangetout. Drain well.
- Assemble and serve: Serve the yellow curry sauce generously over cooked rice, accompanied by the cooked tempeh and lightly cooked vegetables. Garnish with fresh coriander leaves for a fresh finish.
Notes
- Adjust the number of birds eye chillies according to your heat preference.
- If you prefer a thicker curry, omit the water when adding coconut milk.
- Marinating tempeh enhances its flavor, but it can be cooked without marinating if short on time.
- Use tamari instead of soy sauce for a gluten-free option.
- Baking tempeh is a healthier alternative to frying but will produce a slightly different texture.
- Fresh lime juice added at the end brightens and balances the richness of the curry.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southeast Asian
- Diet: Vegan
