Tempeh Rendang

• 6 red Thai chiles
• Cooking spray
• 1 cup minced shallots (about 6)
• 1 1/2 tablespoons grated peeled fresh galangal
• 1 tablespoon grated peeled fresh ginger
• 1 tablespoon finely chopped peeled fresh lemongrass (about 1 stalk)
• 1/4 teaspoon ground turmeric
• 1 cup light coconut milk
• 1/2 cup water
• 1/3 cup shredded unsweetened coconut, toasted and divided
• 1 teaspoon kosher salt
• 2 kaffir lime leaves
• 1 1/2 pounds tempeh, cut into 1/2-inch cubes
• 2 tablespoons chopped fresh cilantro

1. Seed 5 chiles; leave seeds in 1 chile. Thinly slice chiles.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add chiles, shallots, and next 4 ingredients (through turmeric) to pan; cook 5 minutes or until fragrant, stirring frequently. Add coconut milk, 1/2 cup water, coconut, salt, lime leaves, and tempeh to pan. Cover, reduce heat, and simmer for 20 minutes or until sauce thickens. Discard lime leaves. Sprinkle with remaining coconut and cilantro.

red thai chiles, cooking spray, shallots, fresh galangal, fresh ginger, fresh lemongrass, ground turmeric, light coconut milk, water, unsweetened coconut, kosher salt, lime, fresh cilantro

Taken from www.myrecipes.com/recipe/tempeh-rendang (may not work)