Red Thai Curry with Tempeh

Red Thai Curry with Tempeh

Perfect for easy weeknight dinners. Red Thai curries have a little bit of heat to them right out of the jar, but if you like more spice in your curries you can control the levels by adding the right amount of red Thai chilies for you. Removing seeds from chilies will make them less spicy. 


Red Thai Curry with Tempeh

Red Thai Curry with Tempeh


Makes about 3 full meals

Prep time

Active time:

Total time:

How it's made


1 tbsp coconut oil


Heat the oil in a pan, over medium-high heat.


1 package of regular tempeh, diced


Once oil is warm, add tempeh until golden on all sides. Remove from pan and place on a plate or into a bowl.


3 tbsp vegan red curry paste (make sure that there is no shrimp paste used in the ingredients)


Place the paste into the pan and cook for 1 minute over medium-high heat.


1 can coconut milk (I suggest using full fat milk)


Scoop up the solid part, if available, and place in a pan with the paste. If there is no solid milk in the can then pour about half of the can into the pan. Mix the milk and the curry well. Cook for 1 minute.


1 4oz package of broccolini (about 3 cups), diced in bite size pieces


Add the veggies and the rest of coconut milk to the pan and cook for about 7-10 minutes or until almost cooked through.

1 red pepper, diced

2 medium carrots, diced

1 small can of bamboo shoots, drained

5-6 medium mushrooms, diced

1 small red onion, sliced into half-moon slices

1 medium zucchini, diced

1-3 red Thai chilies, diced (optional)


3 tbsp soy sauce or tamari


Add and cook for 3 more minutes. Adjust soy sauce/tamari and brown sugar to taste.

1 tbsp brown sugar

Helpful tips

This curry is best eaten right away. Any leftovers can be stored in the fridge for up to 3 days. To re-heat, simply place in a pot and warm up over medium-low heat. Serve over rice or rice noodles.