This tastes terrific! Many times I find CL's Thai and Indian style dishes to be watered down and actually somewhat bland, which is bordering on criminal considering that they are two of the world's most flavorful cuisines. No such crime here though. This was full of spicy flavorfulness, and by adding a HEAPING 1/2 tsp of crushed red pepper, it also has some nice heat as well. The serving size is totally filling and it reheats like a champ. I do have one complaint though - the cooking time for the sweet potatoes is waaaay too short. Plan for about thirty minutes on a low simmer for the potato to cook through. I recommend letting it simmer for 15 minutes and then adding the tempeh. Check the potatoes at 25 minutes for tenderness to be safe, but like I said, plan for 30. Oh, and I recommend buying tamarind concentrate and using 3 tsps instead of the 2 tsps called for in the recipe. Tamarind pulp is a sticky, seedy mess and making tamarind paste with it is a pain in the butt.
Tempeh Coconut Curry
8stringfan Posted: 05/15/11
EllenDeller Posted: 09/27/11
An all-time favorite recipe once you ramp up the flavor a bit. I use 2 TB of tamarind concentrate, double the corriander, turemic, and red pepper, use broth instead of water, and some sweet red or yellow bell pepper along with the onion. To make this an after-work dish, I cube and steam the sweet potatoes & chop the onion the night before. Serving size is ample and the flavor is just delectable. Served some stir-fried baby bok choi on the side of the plate; other times I've added some spinach or snow peas directly to the curry in the last minute or two of cooking.
phil71 Posted: 06/01/12
It was good. To be great, it needs something more. Maybe broccoli.