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Thai Red Tempeh Curry

Who doesn't love a good curry? Our plant-based Thai Red Tempeh Curry is full of flavour and, thanks to tempeh, packed with protein. What's more, this crowd-pleaser is easy to make so there is no need to be a chef to perfect this dish.

Recipe by Better Nature

45 min


  • 2 x 200g of our Organic Tempeh, sliced into thick chunks
  • 1 tablespoon of olive or coconut oil
  • 100g mushrooms, sliced in half
  • 4 fresh red chillies, sliced in half
  • 4 dried bay leaves
  • 100g green beans
  • 100g baby corn
  • 100g fresh spinach
  • 180g vegan Thai Red Curry paste (if you want to make this yourself you can find a recipe here)
  • 2 x 400g cans of coconut milk
  • 400g basmati rice
  • 80g fresh coriander, finely chopped


  1. Heat the oil in a large pan over medium-high heat. Add the tempeh and cook for 5 minutes on either side until browned.
  2. Add the mushrooms, chillies and bay leaves and cook for 3 minutes until the mushrooms are soft.
  3. Add the green beans, baby corn and fresh spinach and cook for another 3 minutes.
  4. Add the curry paste and coconut milk and mix together until they form a smooth consistency.
  5. Bring the sauce to the boil and then simmer for 15 minutes until the vegetables are cooked.
  6. Cook the rice according to the instructions on the packet.
  7. Serve the rice and curry and garnish with fresh coriander.
Organic Tempeh
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Organic Tempeh
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