Serves 6 / This curry uses tempeh instead of traditional pork. Ingredient tip: Look for wild lime leaves, also called kaffir, in the herb or Asian section of natural markets. Prep tip: To make this vegan, use salt instead of fish sauce. Serving tip: Great over hot brown rice.
1 14-ounce can coconut milk
1 tablespoon green curry paste
1/2 small yellow onion, diced
1 medium sweet potato, unpeeled, cubed
1 8-ounce package tempeh, cubed
2 wild lime leaves (kaffir)
1 tablespoon low-sodium fish sauce, or ¨ö teaspoon salt
1 teaspoon sugar
1/2 cup fresh or frozen and thawed green peas
1/2 cup fresh Thai sweet basil leaves and flowers, or regular fresh basil, sliced
- Do not shake coconut milk before opening can. Spoon ¨ö to ¨ø cup thick coconut cream from the top of the can into a medium saucepan; melt over medium-high heat. Add curry paste and cook in cream for 2 minutes.
- Add remaining coconut milk and bring to a boil. Add onion, sweet potato, tempeh, lime leaves, fish sauce or salt, and sugar; reduce heat, cover, and simmer for 15-20 minutes, until sweet potatoes are tender. Stir in green peas and basil; cook for 1 minute more.
PER SERVING: 242 cal, 65% fat cal, 19g fat, 13g sat fat, 0mg chol, 9g protein, 13g carb, 1g fiber, 245mg sodium
What do you think of this recipe? Love it? Could be better? Share your experience, ask questions, or post comments and helpful cooking hints on our DL Recipe Feedback forum, hosted by senior food editor Elisa Bosley