10
ar
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2
3
5
5
1
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1
7
18
1-1/2
1/2
1/2
1/4
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oz
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in
cl
oz
t
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oz
oz
T
T
t
t
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Tempeh (1)
Oil
-- Curry Paste
Ginger root
Garlic
Onion
Chili, dry (2)
Turmeric
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Chili, green (3)
Potato (4)
Coconut Milk
Oil
Palm Sugar
Salt
Pepper
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This curry could also be made with chicken - and we heathens can even
make it with pork.
Prep - (45 min)
- Cut TEMPEH into pieces about 3/4 inch by 1-1/2 inches by whatever
thickness your cake is. Heat Oil in a wok or iron skillet and
fry until lightly browned and a bit crispy on the outside. Drain and
set aside.
- Slice GINGER very thin and chop fine. Pound to paste in a
mortar. Crush GARLIC and chop fine. Add to the mortar and
pound. Chop ONION fine. Add to the mortar (if it's big enough)
and pound, or run in a mini-prep processor or whatever you can manage.
- Grind Dried Chilis in your spice grinder and mix with the
Onion Paste along with Turmeric.
- Slice GREEN CHILI thin - (as much and whatever kind you
choose to use).
- Peel POTATO and cut into 3/4 inch cubes.
- Open cans of Coconut Milk without shaking them, Skim off 2/3
cup of the cream at the top and measure out 1-2/3 cups of what remains.
Keep separate. I use a 14 oz can and a 5 oz can, but the small cans
aren't available everywhere.
Run - (25 min)
- In a spacious sauté pan heat 1-1/2 T Oil and fry
Onion Paste stirring until fragrant.
- Stir in Thin Coconut Milk, bring to a boil uncovered
(coconut milk foams over worse than cow milk) and simmer slowly for
about 5 minutes.
- Stir in Green Chili, Palm Sugar, Salt,
Pepper, Tempeh and Potatoes.
- Stir in Thick Coconut Milk and simmer, stirring occasionally,
until Potatoes are tender, about 10 minutes. Simmer covered or
uncovered to achieve the degree of liquidity you want (I like it
fairly liquid).
- Serve with plenty of steamed Jasmine rice.
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