Green Curry with Tempeh

Try this delicious noodle dish:

1. for green curry paste, grind coriander, cumin and peppercorns with food processor or pound in mortar.

2. Mix remaining ingredients and add ground herb mixture. Keep in a clean dry container in the refrigerator for up to 3 weeks or freeze in suitable container if necessary.

Heat oil in wok or possibly large heavy bottomed pan. Add tempeh and stir-fry over high heat for about 2 minutes until tempeh is lightly browned on all sides. Add scallions and stir-fry for 1 minute. Remove tempeh and scallions and set aside.

4. Add half of the coconut milk to the wok or skillet and bring to a boil. Add 6 tablespoons curry paste and lime zest and stir-fry for 1 minute until aroma is released. Add tempeh and green onions. 5.

Add remaining coconut milk and simmer on low heat for 7-8 minutes. Add basil leaves and liquid seasoning. Before serving, simmer on low heat for 1 minute, garnish with cilantro leaves and chilies.

Green curry paste will keep in the refrigerator for up to three weeks. Serve curry on noodles or long grain rice.

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