Green Curry With Tempeh

• 1 tablespoon corn oil
• 6 ounces marinated tempeh (cut into diamonds) or 6 ounces plain tempeh (cut into diamonds)
• 6 scallions (cut into 1 inch pieces)
• 2/3 cup coconut milk
• 1 lime rind, grated
• 1/4 cup fresh basil leaf
• 1/4 teaspoon maggi seasoning (or other liquid seasoning)
• Green Curry Paste
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seed
• 1 teaspoon black peppercorns
• 4 large green chilies, seeded
• 2 shallots, cut in fourths
• 2 garlic cloves
• 2 tablespoons cilantro, chopped
• 1 lime rind, grated
• 1 tablespoon chopped galangal or 1 tablespoon gingerroot
• 1 teaspoon turmeric
• 1/2 teaspoon salt
• 2 tablespoons oil

1. To make curry, grind together the coriander and cumin seeds and the peppercorns in a food processor or in a mortar with pestle.
2. Blend remaining ingredients together and add the ground spice mixture. Store in a clean, dry jar in the refrigerator.
3. Heat the oil in a wok or heavy skillet. Add tempeh and stir over high heat for 2 minutes. Add scallions and stir-fry 1 minute. Remove tempeh and scallions and set aside.
4. Put half the coconut milk into the wok and bring to a boil. Add 6 tbsp of the curry paste and lime rind. Cook for 1 minute until fragrant. Add tempeh and scallions.
5. Add remaining coconut milk and simmer for 7-8 minutes. Stir in basil leaves and Maggi. Leave to simmer for 1 minute before serving. Garnish with cilantro leaves and chiles.

corn oil, scallions, coconut milk, lime rind, fresh basil leaf, maggi seasoning, green curry, coriander seeds, cumin, black peppercorns, green chilies, shallots, garlic, cilantro, lime rind, gingerroot, turmeric, salt, oil

Taken from www.food.com/recipe/green-curry-with-tempeh-361026 (may not work)