Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut the 450 grams of tempeh into 1 centimeter thick slices and then into triangles.

2. 2

   Combine 2 tablespoons of Thai red curry paste, 0.5 cup (120 ml) of full-fat coconut milk, 1 tablespoon of fish sauce, and 0.5 tablespoon of finely chopped palm sugar in a bowl to create a marinade.

3. 3

   Place the tempeh slices, 2 bruised kaffir lime leaves, and the marinade into a vacuum-sealable bag, ensuring the tempeh is evenly coated, then seal the bag.

4. 4

   Submerge the sealed tempeh bag in a sous-vide water bath preheated to 85°C (185°F) and cook for 2 hours.

5. 5

   After sous-vide cooking, heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat, then add 4 minced garlic cloves and 1 bruised stalk of lemongrass, sautéing until fragrant for about 1 minute.

6. 6

   Add the remaining 1 tablespoon of Thai red curry paste, 0.5 cup (120 ml) of full-fat coconut milk, 1 tablespoon of fish sauce, 0.5 tablespoon of finely chopped palm sugar, and 2 bruised kaffir lime leaves to the wok, bringing the sauce to a simmer for 2 minutes.

7. 7

   Carefully remove the tempeh from the sous-vide bag, add it to the simmering sauce, and gently toss to coat for 2 minutes, allowing the sauce to thicken slightly.

8. 8

   Stir in 0.5 cup (120 ml) of fresh Thai basil leaves and 2 sliced fresh red chilies, if using, then serve immediately with freshly cooked jasmine rice.