Tempeh With Thai Bean Curry - cooking recipe

Ingredients

1 tbsp peanut oil
1 1/4 lb tempeh or tofu, cut into rectangular slices
2 None medium onions, thinly sliced
2 cloves garlic, minced
6 oz green beans, halved
1/4 cup Thai red curry paste
1 (13.5 oz) can coconut milk

Preparation

Heat oil in a medium frying pan over medium-high heat. Cook tempeh (or tofu) until browned all over. Remove from pan and cover to keep warm.
Add onions to pan. Cook over low heat for 10 mins, or until very soft. Add garlic and green beans. Cook, stirring occasionally, until beans just change in color. Stir in curry paste and coconut milk. Bring to a boil then reduce heat and simmer for 5 mins, or until thickened slightly.
Serve bean curry over tempeh slices.