2. Roughly chop onion, tomatoes and garlic. Peel and grate ginger. Slice lime leaves. Blend together with 1/4 cup oil, 2 tbsp soy sauce, 1/2 tbsp sugar, 1/2 tsp chilli flakes and 1 tsp turmeric using a stick mixer or processor.
3. Slice capsicum and cucumber. Set aside with bean shoots.
4. Heat a frypan over medium-high heat. Add curry paste and cook, stirring, for 6-8 minutes, or until fragrant and cooked through. Slice tempeh and add to pan as you go. Cook, stirring, for 2-3 minutes, or until warmed through. Add water to loosen if needed.
5. Arrange even piles of rice, tempeh and fresh toppings on plates to serve.
Use either melted coconut oil or peanut oil for more flavour.
We used palm sugar for a more authentic flavour.
Red onion 1
garlic 2 cloves
Kaffir lime leaves 2 double
Red capsicum 1/2
continental cucumber 1/2
bean shoots 1 bag (250g)
Ready to eat tempeh 2 packets (2x 200g)
From your pantry:
oil (for cooking), sugar (of choice), ground turmeric, soy sauce (or tamari), chilli flakes