Quick & Easy

Tempeh with Thai bean curry

tempeh with thai bean curry



1.Cut tempeh into 5cm x 7cm slices. In medium frying pan, heat oil and cook tempeh until well browned all over. Remove from pan; keep warm.
2.Heat pan over low and cook onions about 10 minutes or until very soft. Add garlic and beans; cook, stirring occasionally, until beans just change in colour. Stir in curry paste and coconut milk; bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes or until thickened slightly.
3.Serve bean curry over tempeh slices.

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