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.