Ingredients
- 1 8 oz Tempeh . - cut into cubes
- 4 Chilies Red - thinly sliced
- 1 Red onions - medium, chopped
- 1 tbsp Galangal (I used canned galangal)
- 1 Ginger " - finely grated
- 2 tsps Lemongrass (finely chopped peeled)
- ¼ tsp Turmeric
- ½ cup Coconut Milk Light
- 3 tbsps coconut Unsweetened , grated - toasted and divided
- to taste Salt
- 1 Kaffir Lime (I used grated lime zest) leaves
- 1 tbsp Cilantro - , finely chopped
- to taste Salt
Instructions
- Heat 2tsp oil in a non-stick pan, add chilies, red onions, galangal, ginger, lemon grass and turmeric; cook for 5 minutes or until fragrant.
- Add coconut milk, ½cup of wate, 2tbsp grated coconut, salt, lime leaves and tempeh to the pan.
- Cover, reduce heat and simmer for 20 minutes or until sauce thickens. Discard the lime leaves.
- Sprinkle with cilantro and rest of the grated coconut and cilantro.
Notes
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