1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.

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.

Notes:
Use either melted coconut oil or peanut oil for more flavour.

We used palm sugar for a more authentic flavour.

Red rice 1 packet (300g)
Red onion 1
Tomatoes 2
garlic 2 cloves
ginger 40g
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