Recipe Inspiration

Ingredients...

50g Essential Cuisine Asian Aromatic Base

200g Peeled and diced shallots

20g Peeled and chopped garlic

30g Essential Cuisine Street Food Chef Fragrant Thai Style Seasoning

500ml of Essential Cuisine premade Beef Flavoured Vegan Stock Mix

10g Tamarind

2 Cinnamon sticks

500ml Coconut cream

6g Palm sugar

600g Tofoo Tempeh

10g Cornflour

6g Coriander

6g Pickled Onion

3g Sliced chillies

10ml Oil

600g Cooked sticky rice

Salt & Pepper as needed

Method...

 1. Add the onions, garlic, chilli, Asian Aromatic Base and street food chef Fragrant Thai style Seasoning into a food processor, blend to together to form a Paste.

2. Heat the oil in a suitable sized pan on a medium/low heat and gently cook the curry paste for 5 minutes. Add the cinnamon stick and stir occasionally so it doesn’t stick to the pan and cook for a further 2 minutes.

3. Dice the Tofoo Tempeh and coat in the cornflour. Place the tofoo on a baking tray and place in a pre-heated oven of 180 degrees for 5 minutes. 

4. Add to the premade Essential Cuisine Beef Flavoured Vegan Stock Mix, palm sugar, tamarind and coconut milk to the sauce. Cook over a low heat until the sauce begins to thicken.

5. Add the cooked Tofoo Tempeh to the sauce and cook for a further 4 minutes on a low heat. Check seasoning and add if needed.

6. Serve the curry with the sticky jasmine rice, fresh coriander and picked onion.