Fried Tempe, French Beans and Lemongrass Curry

The original recipe is not a soupy curry and the gravy is thick and creamy.  Since I'm cooking this curry as giveaways for vegetarian diet and added tofu puffs, I cook it with more gravy which means the quantity of all the ingredients have to be more.  The curry turns out good and tasty.

Here, I'm sharing the original recipe, which I believe is good with the creamy thick gravy. 

Recipe Source - Yum Yum Magazine No. 67 with modifications

Ingredients

Curry Paste Ingredients - Combined
2 tbsp chili boh
1 tbsp meat curry powder
1/2 tsp tumeric powder
3 slices galangal
1 tbsp chopped ginger
2 stalks lemongrass - crushed
Seasoning
1 tbsp tamarind juice
2 tsp salt
2 tsp sugar
100 ml thick coconut milk + 2 tbsp water
3 pieces tempe - cut small pieces and fried
3 pieces firm taukwa - quartered and fried
120 gm french beans - cut sections
3 red chillies - seeded and cut into pieces
3 tbsp oil

1. Heat oil in cooking pan, saute curry paste ingredients until fragrant and oil separates.
2. Add in french beans and red chillies to cook.  If adding tofu puffs, more water is needed.  Pour in some water, stir fry, bring to boil.  
3. Add in fried ingredients and seasoning to taste.  Mix well.
4. Add in coconut milk, bring to boil and dish up to serve.
   
    
    
    
    
    

I'm submitting this post to Cook Your Books Event #17 hosted by Joyce of Kitchen Flavours

Also submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.