Balinese tempeh with red rice

30 Min
pretty easy
4 People
Rating starstarstarstarstar
All the fragrant flavours of a Bali in this easy to make curry paste, stirred through tempeh and served with floral red rice.
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.

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