Exotic Lemongrass Tempeh Curry Recipe

Introduction

Today, I’m excited to share a unique and flavorful recipe that I stumbled upon during a recent trip to Asia. This dish is perfect for a cozy evening at home, bringing a taste of exotic spices and vibrant ingredients to your kitchen.

Ingredients

lemongrass (50g)
star anise (3 pieces)
galangal (50g)
tamarind paste (2 tbsp)
coconut milk (400ml)
tempeh (200g)
pineapple chunks (200g)
jasmine rice (300g)

Kitchen Tools

chef’s knife
cutting board
large saucepan
wooden spoon

Preparation

I start by finely slicing the lemongrass, galangal, and star anise. In a large saucepan over medium heat, I combine the sliced ingredients with tamarind paste, coconut milk, tempeh, and pineapple chunks. I let the mixture simmer gently for about 15 minutes, allowing the flavors to meld together and the tempeh to absorb the spices.

Meanwhile, I cook jasmine rice according to package instructions, creating a fluffy and fragrant base for the curry. Once the rice is ready, I portion it into bowls and ladle the aromatic tempeh and pineapple curry on top. The contrast of creamy coconut milk, tangy tamarind, and earthy tempeh creates a harmonious blend of flavors.

Tips

For an extra kick of flavor, try adding a sprinkle of toasted coconut flakes on top of the curry before serving. This adds a delightful crunch and a hint of sweetness that complements the spicy and savory notes of the dish.

Serving

The final dish weighs approximately 1050g, with 4 servings at around 262.5g each. One serving is estimated to be around 400 calories, making it a satisfying and nourishing meal to enjoy.

I encourage you to give this Lemongrass Tempeh and Pineapple Curry a try in your own kitchen. Feel free to experiment with different vegetables, herbs, or spices to customize the dish to your taste preferences. Enjoy!