Thai-Style Tempeh

(Photo by ndh/Flickr)

Serves 4.


250 g/8 oz tempeh
4 tablespoons oil
2 tablespoons Thai red curry paste
400 ml/14 fl oz can coconut milk
2 teaspoons palm sugar
2 tablespoons fish sauce
2 fresh, frozen or dried kaffir lime leaves
fresh basil leaves or coriander


Cut tempeh into thin slices, about 6 mm (1/4 in) and then into bite-sized pieces. Heat oil in a wok and fry tempeh slices until golden. Drain on paper towels. Discard all but 1 tablespoon of the oil, and in it fry the curry paste, stirring, until fragrant. Add coconut milk, stirring. Add palm sugar, fish sauce and lime leaves. Allow to simmer uncovered for 10 minutes before adding the tempeh. Return to simmer for 5 minutes and scatter fresh herbs in just before serving with steamed rice.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)