Difficulty rating: For home cooks Serves: 2 people


Another Indonesian favourite! This creamy curry is a real crowd-pleaser, so be sure to try it out at your next dinner party. An ideal dish to make with our fresh soy tempeh!

Recipe by Indonesia Eats



  • 200g soy tempeh

  • 1 cm galangal, bruised

  • 2 Indonesian bay (salam) leaves

  • 200 ml coconut milk

  • 1 cup (250 mL) water

Spices to be ground:

  • 45 g peeled shallots

  • 5 g peeled garlics

  • 1 cm peeled kencur/kaempeferia galangal (substitute for 1/2 tsp kencur powder)

  • 6 kaffir lime leaves, chopped

  • 1 tsp toasted coriander seed

  • 1 candlenut (substitute for macadamia nut)

  • 3 red cayenne peppers (Indonesian: cabe merah keriting)

  • 1 bird eye chilli

  • Sea salt


  1. Pound or chop tempeh with a pestle or a chopper.

  2. In a pot, add pounded tempeh, ground spices, salam leaves, galangal and water. Cook until a boiled. Then turn the heat to low and simmer for 5 -10 more minutes or until the spices absorb.

  3. Add coconut milk, stir occasionally and bring to re-boil. Remove from the heat. Serve with pecel and warm cooked rice.


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