Cut the tempeh into thin strips. Meanwhile, also cut the green beans, onion and bell pepper.
Heat oil in a frying pan, the whole bottom can be covered with oil. Fry the tempeh until brown and crispy. Let them drain on kitchen paper.
Remove the oil from the pan and fry the onion, garlic, galangal, sambal and shrimp paste. Asked for the soy sauce, agave syrup and lemon juice.
When it starts to bubble add the tempeh. Cut everything short.
In another pan, fry the green beans and bell pepper. You can also cook the green beans. When they are done, add the curry paste and coconut milk.
Meanwhile cook the rice and eggs. (I did this in the same pan).