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Tempeh Thai Curry


Serves: 4

Cooking Time: 30 mins


  • 400g of Fresh tempeh 

  • 4-6 tbsp of Thai green Curry paste

  • 1 tin (400ml) of coconut milk

  • 250ml vegetable broth

  • 2 tsp fresh ginger - finely grated

  • 2 garlic clove – minced

  • 2tbsp vegetable oil

  • 1/4 tsp sea salt

  • 1 tsp white sugar, honey or brown sugar

  • 6 kaffir leaves (torn in half)

  • 1 red onion

  • 6 baby corn

  • 1 aubergine

  • 1 fresh chilli

  • 1/2 red pepper

  • few sprigs of coriander

  • 1 lime


  • Cut tempeh into small cubes and lightly fry for 10 min until golden brown and set aside.

  • Heat oil in a heavy based pan or pot over medium high heat

  • Add curry paste, garlic and ginger and cook for 2 to 3 minutes until it mostly "dried out"

  • Add vegetable stock and coconut milk, mix to dissolve paste

  • Add sugar, salt and kaffir leaves. Mix and bring to simmer

  • Add tempeh cubes to the broth

  • Add Aubergine, red pepper, red onion and sweetcorn and simmer for 7 minutes

  • Add lime juice

  • Sauce should have reduced but will still be a be on the thin side, not thick - that's how it should be. DO NOT keep simmering - sauce will darken.

  • To add a little kick, serve with thinly sliced green chilli.

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