by Dominique Fry
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my 4 recipes »
Dominique Fry's Notes:
Expand8 ounces of Tempeh cut in small bite cubes Ask a question about this ingredient
1 cup Trumpet Mushrooms cut in small cubes Ask a question about this ingredient
2 cups chopped red onion Ask a question about this ingredient
1 tablespoon diced fresh garlic Ask a question about this ingredient
2 tablespoons soy sauce Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
2 tablespoons red curry paste Ask a question about this ingredient
1 tablespoon fresh lime juice Ask a question about this ingredient
1 can light coconut milk 13.5 ounce Ask a question about this ingredient
1 tablespoon raw sugar Ask a question about this ingredient
1/2 cup chopped fresh coriander/cilantro Ask a question about this ingredient
1 tablespoon canola or vegetable oil Ask a question about this ingredient
Heat oil in a large nonstick pan. Saute the onion with the salt in low heat until it becomes transparent. Add the garlic and saute briefly without browning it. Add coconut milk, soy sauce, curry paste, sugar and cinnamon stirring until curry paste dissolves completely. Add Tempeh and mushrooms, Cover and simmer for 20 minutes. Uncover, add the lime juice. Served over Jasmine rice topped with fresh chopped coriander.
Ask a question about this stepLove your Brazilian influences, too. It took a while before I got comments and it seems that some recipes get overlooked with so many entries...but the editors have a way of picking up on things just when you least expect it!
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
Yay...first time receiving a comment! Thanks Sagegreen!