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Tempeh Thai Curry


This simple, delicious Thai recipe can be made using your very own homemade tempeh.



  • 2 teaspoons coconut or vegetable oil
  • 2 teaspoons garlic, minced
  • 1/4 cup minced shallot or red onion
  • 12 ounces tempeh, sliced into bite-sized cubes
  • 1 1/2 tablespoons panang curry paste*
  • 1 14-ounce can coconut milk, preferably with full fat
  • 1 tablespoon sugar
  • 1 tablespoon lime juice
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1/2 cup green onions, chopped roughly
  • 1/2 cup cilantro, chopped roughly
  • 1/2 cup Thai basil leaves*, chopped roughly


  1. Heat oil in a wok or large frying pan over high heat. Add garlic and onion and heat until fragrant (about 30 seconds).
  2. Add the tempeh, curry paste, and coconut milk, stirring well to dissolve. Simmer at high heat for about 5 minutes to slightly reduce mixture.
  3. Stir in remaining ingredients and bring to a boil for at least 3 minutes.

Serve curry over rice in shallow, wide bowls topped with green onions, cilantro, and basil leaves.

*Panang curry paste and Thai basil usually can be found in Asian food markets or specialty grocery stores. Substitute sweet basil if Thai is not available.



tempeh curry

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