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RECIPE: THAI Tempeh Curry


  • 1 cup uncooked jasmine rice

  • 1 tablespoon coconut oil

  • 1 onion, diced

  • 2 cloves of garlic, minced

  • 1 teaspoon ginger, grated

  • 1 red bell pepper, sliced

  • 1 cup sliced mushrooms

  • 1 can of coconut milk

  • 1 tablespoon red curry paste

  • 1 tablespoon soy sauce

  • 1 teaspoon honey

  • 1 teaspoon lime juice

  • Salt and pepper to taste

  • 8 oz tempeh, cut into cubes

  • Fresh cilantro for garnish


  1. Cook the rice according to package instructions.

  2. In a large pan or wok, heat the coconut oil over medium-high heat. Add the onion, garlic, and ginger and sauté for 2-3 minutes until softened.

  3. Add the red bell pepper and mushrooms and sauté for an additional 2-3 minutes until softened.

  4. In a small bowl, mix together the coconut milk, red curry paste, soy sauce, honey, and lime juice. Pour the mixture into the pan and stir to combine.

  5. Add the tempeh to the pan and stir to coat in the sauce. Reduce heat to medium and simmer for 10 minutes, or until the tempeh is cooked through and the sauce has thickened.

  6. Season with salt and pepper to taste.

  7. Serve the curry over the cooked rice and garnish with fresh cilantro. Enjoy!


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