Green Curry With Tempeh - cooking recipe

Ingredients

1 tablespoon corn oil
6 ounces marinated tempeh (cut into diamonds) or 6 ounces plain tempeh (cut into diamonds)
6 scallions (cut into 1 inch pieces)
2/3 cup coconut milk
1 lime rind, grated
1/4 cup fresh basil leaf
1/4 teaspoon maggi seasoning (or other liquid seasoning)
Green Curry Paste
2 teaspoons coriander seeds
1 teaspoon cumin seed
1 teaspoon black peppercorns
4 large green chilies, seeded
2 shallots, cut in fourths
2 garlic cloves
2 tablespoons cilantro, chopped
1 lime rind, grated
1 tablespoon chopped galangal or 1 tablespoon gingerroot
1 teaspoon turmeric
1/2 teaspoon salt
2 tablespoons oil

Preparation

To make curry, grind together the coriander and cumin seeds and the peppercorns in a food processor or in a mortar with pestle.
Blend remaining ingredients together and add the ground spice mixture. Store in a clean, dry jar in the refrigerator.
Heat the oil in a wok or heavy skillet. Add tempeh and stir over high heat for 2 minutes. Add scallions and stir-fry 1 minute. Remove tempeh and scallions and set aside.
Put half the coconut milk into the wok and bring to a boil. Add 6 tbsp of the curry paste and lime rind. Cook for 1 minute until fragrant. Add tempeh and scallions.
Add remaining coconut milk and simmer for 7-8 minutes. Stir in basil leaves and Maggi. Leave to simmer for 1 minute before serving. Garnish with cilantro leaves and chiles.