A classic coconut curry sauce is nicely accentuated by the crispy coconut tempeh.
|1 lb tempeh, sliced 1/4 inch thick||1 jalapeo, seeded and minced|
|2 Tbs grapeseed or canola oil, plus more as needed for greasing||1 Tbs curry paste, red or massaman|
|1 cup unsweetened dried coconut||2 cps diced fresh tomatoes|
|1 medium yellow onion, diced||1 3/4 cups unsweetened coconut milk|
|3 cloves garlic, minced||Salt and freshly ground black pepper, as needed|
|1 red bell pepper, diced||1/2 cup toasted peanuts or cashews, coarsely chopped|
|1 green bell pepper, diced||1/4 cup chopped fresh cilantro|
Bring a medium pot of water to a simmer. Add the tempeh and cook until tender, 20 to 25 minutes. Drain completely.
Meanwhile, preheat the oven to 350°F. Lightly grease a baking sheet.
Dredge the cooked tempeh in the coconut and place on the baking sheet. Bake until the tempeh is golden brown, 12 to 15 minutes. Keep warm.
Heat the oil in a large sauté pan over medium heat. Add the onions, garlic, red and green peppers, and jalapeños. Sauté until the peppers are tender-crisp, 4 minutes.
Stir in the curry paste, tomatoes, and coconut milk. Reduce heat to medium-low, and simmer until the sauce has reduced and thickened slightly, 15 to 20 minutes. Season with salt and pepper.
Serve the sauce over the baked tempeh, garnished with the peanuts and cilantro.
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