CUT THE TEMPEH into ½-inch cubes. Heat
Add the remaining tablespoon of oil to the pan and stir-fry the shallots, garlic, and curry paste for a minute or so over medium heat. Add the galangal, mint, and lime zest and stir-fry for 30 seconds more. Add the coconut milk and tempeh and bring to a simmer. Lower the heat, cover, and slowly simmer for 6 to 8 minutes. Season to your taste with fish sauce or soy sauce. Sprinkle with nuts and serve with plain rice garnished with cilantro leaves, if desired.
Plain steamed rice and fresh cilantro leaves
© 2004 John Ash. All rights reserved.