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    You are in: Home / Recipes / Green Curry With Tempeh Recipe
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    Green Curry With Tempeh

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Super Wifey's Note:

    Serve this over rice or noodles. The curry will keep up to three weeks in the fridge.

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    Units: US | Metric

    Green Curry Paste


    1. 1
      To make curry, grind together the coriander and cumin seeds and the peppercorns in a food processor or in a mortar with pestle.
    2. 2
      Blend remaining ingredients together and add the ground spice mixture. Store in a clean, dry jar in the refrigerator.
    3. 3
      Heat the oil in a wok or heavy skillet. Add tempeh and stir over high heat for 2 minutes. Add scallions and stir-fry 1 minute. Remove tempeh and scallions and set aside.
    4. 4
      Put half the coconut milk into the wok and bring to a boil. Add 6 tbsp of the curry paste and lime rind. Cook for 1 minute until fragrant. Add tempeh and scallions.
    5. 5
      Add remaining coconut milk and simmer for 7-8 minutes. Stir in basil leaves and Maggi. Leave to simmer for 1 minute before serving. Garnish with cilantro leaves and chiles.

    Ratings & Reviews:


    Nutritional Facts for Green Curry With Tempeh

    Serving Size: 1 (173 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 288.9
    Calories from Fat 195
    Total Fat 21.7 g
    Saturated Fat 9.9 g
    Cholesterol 0.0 mg
    Sodium 329.1 mg
    Total Carbohydrate 17.4 g
    Dietary Fiber 3.0 g
    Sugars 5.9 g
    Protein 11.2 g

    The following items or measurements are not included:

    lime rind

    maggi seasoning

    lime rind


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