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.