Tempeh originates from the Javanese region of Indonesia, where fermented soybeans create a dense, nutty protein that stands up beautifully to bold spices. I love how this dish brings a real sense of adventure to the kitchen without being overly complicated to put together.
The secret lies in the bumbu, the aromatic paste. Blending lemongrass, kaffir lime leaves, and cashew nuts creates a thick, fragrant base that transforms into a luxurious sauce once simmered with coconut milk. Frying the tempeh separately ensures it stays golden and crispy, providing a brilliant textural contrast to the tenderstem broccoli and carrots.
Serving Suggestions
This curry is fantastic served over a bed of steamed jasmine rice or with a side of warm roti. A squeeze of fresh lime just before eating really lifts the richness of the coconut milk and highlights the zesty notes of the paste.
Login or Register to comment