2long red chillis, trimmed and sliced (see recipe notes)
1teaspoonground turmeric, or a 2cm piece of fresh turmeric root
2cmpiece of fresh ginger
½teaspoonground galangal, or a ½ cm piece of fresh galangal root
2candlenuts, or 4 macadamias
4tablespooncoconut oil, divided
2potatoes, peeled and cubed
1canlight coconut cream
2-3kaffir lime leaves, or a squeeze of lime juice
Salt, to season
Begin by grinding the paste ingredients together until it comes together in a reasonably smooth paste. This can be done using a mortar and pestle, or a small food processor.
Heat 2 tablespoon of coconut oil in a frypan (skillet) and fry the cubed tempeh until golden on all sides. Remove from the pan and set aside.
Heat the remaining 2 tablespoon of coconut oil in the same frypan, then fry the curry paste for 2-3 minutes until fragrant. Add the tempeh back into the pan, along with the potato, kaffir lime leaves and about ¾ of a can of coconut cream (or the full can if needed, you want the curry to be saucy but not too saucy).
Season with a little salt and simmer for 10-15 minutes, stirring from time to time, until the potato is tender.
Once cooked, taste and adjust seasoning with more salt as required.
Serve with steamed rice and urab sayur for a complete meal.
If you prefer a milder curry, remove seeds from the chillis before grinding with the chilli paste. If you prefer a hotter curry, add 1-3 small, hot chillis additional to the recipe and grind with the other paste ingredients.
I used two thumb-sized New Zealand shallots. A small red onion would also work.
If you can't find fresh or dried galangal, leave it out and add extra fresh ginger root in its place.
Nutrition information is estimated and does not include rice or urab sayur to serve.