Thomas Family Recipes

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Indonesian Curry

Tempeh and vegetables simmered in a fragrant coconut spice paste.

Sam Thomas
Indonesian curry with tempeh, green beans and carrots, served with yellow rice, yogurt, lime and roti

Ingredients

Curry

Spice paste

To serve

Spice paste

  1. Mix all the spice paste ingredients in a small saucepan and sauté for 5–10 minutes, until the shallots and garlic are fragrant.
  2. Transfer to a blender and blend until smooth.

Curry

  1. Add the spice paste, stock, bay leaves and lime leaves to a large saucepan. Bring to a simmer.
  2. Add the carrots, beans and tempeh. The tempeh should be in small chunks. Add salt and pepper to taste.
  3. Cook for 15 minutes, then add the tomatoes and cook for 5 more minutes.
  4. Serve! Goes well with rice, roti, a sprinkle of coriander, lime, hot sauce and yogurt.

Notes

The tempeh is very strong. I’ve recently started adding more sugar, and even a splash of white wine vinegar, at step 2.