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December 12, 2005

Coconut Curry Sensation

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Our Ingredients

The Finished Meal

Coconut Curry Sensation

8 oz package Tempeh (your choice- I like the 3 grain)
2 Tablespoons Extra Virgin Olive Oil
1 Cup Jasmine Rice
6 Cups Water
1 Head Broccoli
1 Red Bell Pepper
14 oz. Can Coconut Milk
2 Tablespoons Creamy Peanut Butter
1 teaspoon curry powder
Pinch cayenne
Sea Salt and pepper to taste
1/2 cup peanuts

Preheat oven to 375 degrees. Cut tempeh into once inch strips and then into small dice. Toss with Olive oil and sea salt and place on baking sheet for 10-12 minutes until golden brown. Remove and let cool.

In saucepan bring 2 cups of water to boil and add jasmine rice. Boil until cooked. Remove from heat.

In another saucepan add 4 cups water and bring to boil. Add broccoli and cook for 5 to 8 minutes until tender, but not falling apart. Drain and set aside.

In saute pan add a Tablespoon of Olive oil and bring to medium heat. Slice pepper into one inch strips and then cut in half again. Saute in olive oil for about 5 minutes until softened.

In another saucepan add coconut milk, peanut butter, curry, cayenne, salt and pepper. Bring to medium heat and whisk ingredients together until blended well. Once heated and ingredients are all incorporated bring off burner and set aside.

In a serving dish place rice on bottom and add broccoli. Add peppers and tempeh and begin to drizzle coconut sauce on. Do not add to much sauce as others can add as much as they would like. Garnish with peanuts and serve!

Posted by podsumer at December 12, 2005 08:18 PM


Tracy - great recipe. Only one comment - curry powder is really designed for Indian style curries (and isn't even very good for them). Next time, try one of the Thai curry pastes made by Thai Kitchen...I'm sure the green and red are vegan. (Some Thai curry pastes have fish sauce in them.) Anyway - they are much more authentic and taste just like the curries I had in Thailand way too many years ago.

Making your own Thai curry paste is really the best, but I don't even do that very often, and I'm in the kitchen all the time.

Posted by: Lisa at December 16, 2005 09:02 AM

I'm with Lisa on this one. The typical Indian curry powder is really lacking in the proper flavours that the Thai ones have. That said, people in India don't use curry powder. It's more common to just blend different spices together.

Posted by: Dino at January 7, 2006 03:44 PM

Hey Tracy,

Fantastic recipe! I first heard the podcast in January and have just now got round to making it. I'll definitely be repeating it. My favourite kind of cooking is the very busy, slightly hectic kind, so it was loads of fun to make as well :) This is the first time I've made curry sauce powder rather than paste, and it came out really nicely with the peanut butter added.

As for the previous commenters point about authenticity, this didn't strike me as a particularly 'traditional' dish and I myself quite enjoyed the blending of Indian and Thai elements :)

Thanks so much!
Miami, FL

Posted by: Alys at March 29, 2006 09:45 PM