finely sliced 1 long red chilli, sliced 1. Fry the tempeh in oil until golden brown then set aside. 2. In a frying pan or wok, add the curry paste and fry for 2 minutes until fragrant. 3.

roughly chopped green bird’s eye chillies - 3, palm sugar or honey - 1tbsp, long red chillies (chopped into ringlets) - 2 Method: For the sauce, blend two chopped lemongrass stalks with the ...

Tins of baked beans and lentils go a long way as the base for this super-quick chilli, served with fried salmon and plenty of fresh herbs. Lightly score the fish skin 3–4 times on each fillet ...

Gently mix to combine and allow to stand for 2 minutes. Meanwhile, finely chop the red chilli. Roughly chop the coriander. Add the coconut cream, soy sauce, coriander, chilli and a generous pinch ...