Total servings: 4
Recipe ingredients
8 oz tempeh strips (or cubed tempeh)
1/2 teaspoon ground coriander
2 cups coconut milk
2 Tbs oil
1 onion, sliced
2 green chili, sliced
1 small red chili, sliced
2 tsp honey
1 clove garlic, minced
1 bay leaf
4 cups cooked rice
Recipe directions
Heat a wok and add the oil. Add onion, coriander, garlic, red chili and sauté for 1 minute.
Add the coconut milk together with the tempeh, green chili, bay leaf and honey. Simmer for 15 minutes. Remove bay leave.
Serve over rice.