I tweaked a few things. It was nice but next time i would be tempted to double the spices… i used 2 tbsp of soy sauce which was fine, but if u want it saltier u could add 3. (Don’t double the soy sauce). Didn’t quite understand the instructions, but i used juice of 1 lime, and measured the lemongrass, ginger and garlic fresh and minced. My lime wasn’t very juicy but i think it only needs the juice of half a lime. Also just used a 400g tin of coconut milk. My tempeh didnt cook well so towards the end i took it out of the curry and cooked it some more, separately. Maybe because i needed to cut the tempeh thinner. Portions were quite small for the family.
