Tempeh Red Curry

Name: Tempeh Red Curry
Cuisine: Asian, Thai
Ingredients: 2 tbsp coconut oil; 200g tempeh (or firm tofu), broken into 2cm pieces; 160g red onion (about 1 medium), thinly sliced; 1 tbsp red curry paste (or any curry paste); 50g piece of root ginger (about 5cm), grated; 160g mangetout or sugar snap peas; 160g asparagus spears, roughly chopped; 2 tbsp peanut butter (smooth or crunchy); 400g tin coconut milk; sea salt and freshly ground black pepper; juice of 1 lime; 20g fresh coriander, chopped; 30g unsalted peanuts, chopped

1 step

Updated at: Thu, 17 Aug 2023 07:34:49 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories1011 kcal (51%)

Total Fat84.8 g (121%)

Carbs38.9 g (15%)

Sugars10 g (11%)

Protein37.8 g (76%)

Sodium691.6 mg (35%)

Fiber7.2 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 Tbspcoconut oil

200gtempeh

or firm tofu, broken into 2cm pieces

160gred onion

thinly sliced

1 Tbspred curry paste

or any curry paste

50groot ginger

about cm, grated

160gmangetout

or sugar snap peas

160gasparagus spears

roughly chopped

2 Tbsppeanut butter

smooth or crunchy

400gtin coconut milk

sea salt

freshly ground black pepper

TO SERVE

1juice of lime

20gfresh coriander

chopped

30gunsalted peanuts chopped

Instructions

Step 1

1Melt half the coconut oil in a large casserole dish over a medium heat, add the tempeh and fry for 3–4 minutes until browned all over. 2Remove and set aside, then add the onions to the same dish with the rest of the oil and sauté for 3–4 minutes. 3Add the curry paste and ginger and fry, stirring, for 2 minutes until coloured. 4Add the mangetout, asparagus, peanut butter and coconut milk, season with salt and pepper and simmer for 7–8 minutes. 5Return the cooked tempeh to the dish for the last 2 minutes of cooking. 6Serve with the lime juice and garnish with the chopped coriander and peanuts.