I finally remembered to use the cilantro I bought as a garnish. A lot of it, since I have so much. The open bottle of red curry paste that I had in my fridge was pretty old - I ended up using all of it, and it still wasn't spicy enough - you can see the heavy dose of sriracha I added to pump it up. I think if you're using a fresher jar of curry, it'll be deliciously spicy.
1/3 block of tempeh
2 oz onion
1 red pepper
1/2 eggplant
3 oz cooked rice
1/2 c coconut milk (up to a half can)
Red curry paste to taste (2 t to start)
cilantro to garnish
Fry the tempeh and onions and add the red peppers, stir for just a few seconds, then add the eggplant and coconut milk. If you are using pre-cooked rice (as I did - I cooked extra rice earlier in the week knowing I'd need it for this and one other recipe) then add it towards the end, and a bit of water so that the rice rehydrates and reaches a suitable temperature with the coconut curry sauce. If you're making rice for this dish specifically, spoon the sauce and vegetables over it.
Delicious.
No comments:
Post a Comment