Name: Tempeh with Thai bean curry
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 600 gram tempeh; 1 tablespoon peanut oil; 2 medium onions, thinly sliced; 2 clove garlic, crushed; 175 gram baby beans or green beans, trimmed, halved; 1/4 cup (60 millilitres) thai red curry paste; 400 millilitre can coconut milk

Ingredients

600 gram tempeh

1 tablespoon peanut oil

2 medium onions, thinly sliced

2 clove garlic, crushed

175 gram baby beans or green beans, trimmed, halved

1/4 cup (60 millilitres) thai red curry paste

400 millilitre can coconut milk

Method

1.Cut tempeh into 5cm x 7cm slices. In medium frying pan, heat oil and cook tempeh until well browned all over. Remove from pan; keep warm.

2.Heat pan over low and cook onions about 10 minutes or until very soft. Add garlic and beans; cook, stirring occasionally, until beans just change in colour. Stir in curry paste and coconut milk; bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes or until thickened slightly.

3.Serve bean curry over tempeh slices.

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