Total Time
Prep 20 mins
Cook 20 mins

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

Ingredients Nutrition


  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. Blend remaining ingredients together and add the ground spice mixture. Store in a clean, dry jar in the refrigerator.
  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. 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. 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.