Peanut Curry with Coconut Milk and Tempeh

Name: Peanut Curry with Coconut Milk and Tempeh
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 Servings
Cuisine: Bucătărie asiatică
Ingredients: 200 g of tempeh; 15 g of sesame oil; 20 g of yellow onion; 2 g of garlic; 20 g of fresh ginger; 20 g of red curry paste; 20 g of peanut butter; 250 ml of coconut milk; 100 ml of vegetable broth; 100 g of green beans; 120 g of basmati or jasmine rice; 2 g of lime juice; 10 g of salt

2 Servings

Buy all ingredients right below the recipe

Ingredients

200 g of tempeh
15 g of sesame oil
20 g of yellow onion
2 g of garlic
20 g of fresh ginger
20 g of red curry paste
20 g of peanut butter
250 ml of coconut milk
100 ml of vegetable broth
100 g of green beans
120 g of basmati or jasmine rice
2 g of lime juice
10 g of salt

Instructions

1
Cook the rice according to package instructions. Cut the tempeh into small cubes. Finely chop the onion, mince the garlic, and grate the fresh ginger.
2
Heat the sesame oil in a large pan, add the onion and cook for about 2 minutes until softened. Add the garlic and ginger, then cook for another 30 seconds.
3
Stir in the red curry paste and peanut butter; cook briefly to release all the flavors.
4
Pour in the coconut milk and vegetable broth; let the mixture simmer gently over medium heat.
5
Add the tempeh cubes and cook for about 10 minutes until the sauce becomes creamy and thickens.
6
Add the green beans and lime juice; cook everything for another 2 minutes.
7
Taste the dish and add salt if needed, to balance the flavors.
8
Serve the hot curry over steamed basmati or jasmine rice.

Sezamo

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