Tempeh Red Curry: Deliciously Rich and Spicy Dinner Idea

Name: Tempeh Red Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Ingredients: 3 tablespoons Olive Oil; 250 gm. / 8.8 oz. Tempeh, cubed; 1 Red Onion, sliced; 1 Red Bell Pepper, sliced; 1 small head Broccoli, sliced into florets; 1/4 cup Red Thai Curry Paste; 1 cup Coconut Milk; 1/2 teaspoon Salt; 1/2 teaspoon Black Pepper; 1 teaspoon Sugar; 1 tablespoon Soy Sauce; 1 cup Vegetable Stock; Freshly chopped Cilantro, to garnish

Introduction

This tempeh red curry is a comforting, plant-based dish that brings together hearty textures and the aromatic flavors of Thai cuisine. The star of the show is tempeh—a fermented soybean product—which gets cubed and pan-fried until crispy, giving it a nutty, protein-rich base. It’s paired with a colorful mix of vegetables like red onion, bell pepper, and broccoli, which are lightly sautéed to keep a bit of their crunch. Everything gets tied together with a flavorful sauce made from red Thai curry paste, coconut milk, soy sauce, and a few spices, creating a perfect balance of savory, sweet, and just a hint of spice. It’s a filling meal that’s great served over rice or noodles for a complete, satisfying dish.

To make it, you start by frying the tempeh in olive oil until it’s golden and crispy, which really brings out its flavor. Once that’s done, you set it aside and use the same pan to sauté the vegetables, which saves on cleanup and lets all those flavors build up. The sauce is whisked together separately to make sure it’s smooth, then mixed with vegetable broth to create a rich, fragrant base. When you add the tempeh and vegetables back in and let everything simmer, the flavors meld together beautifully, and the sauce thickens just enough. It’s a straightforward process that comes together quickly, making it a great option for a weeknight dinner.

What’s great about this recipe is how flexible it is. You can easily swap out the vegetables depending on what’s in season or what you have on hand—zucchini, carrots, or snap peas would all work well. If you’re not a fan of tempeh, you can use tofu or even chickpeas instead, though you might need to adjust the cooking time a bit. The spice level is also totally customizable; use less curry paste if you prefer it mild, or add some chili flakes if you like it hot. And if you need it to be gluten-free, just swap the soy sauce for tamari.

From a practical standpoint, this curry is a solid choice for meal prep. It reheats well, though the sauce might separate a little in the fridge—just give it a good stir when you reheat it, and it’ll be creamy again. Leftovers will keep in an airtight container for about three days. It’s not the best candidate for freezing because the coconut milk can separate, but since it’s quick to make, you can easily whip up a fresh batch. Plus, it relies on pantry staples like curry paste and canned coconut milk, so it’s budget-friendly too.

Ingredients

3 tablespoons Olive Oil
250 gm. / 8.8 oz. Tempeh, cubed
1 Red Onion, sliced
1 Red Bell Pepper, sliced
1 small head Broccoli, sliced into florets
1/4 cup Red Thai Curry Paste
1 cup Coconut Milk
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1 teaspoon Sugar
1 tablespoon Soy Sauce, or use Tamari to make it Gluten-Free
1 cup Vegetable Stock
Freshly chopped Cilantro, to garnish

Instructions

Prepare Sauce: In a bowl, mix 1/4 cup red Thai curry paste, 1 cup coconut milk, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon sugar, and 1 tablespoon soy sauce until smooth. Set aside.
Fry Tempeh: Heat 2 tablespoons olive oil in a large pan over medium heat. Add 250 gm / 8.8 oz cubed tempeh and fry for 3–4 minutes until golden. Remove the tempeh from the pan and set aside.
Sauté Vegetables: Add 1 tablespoon olive oil to the same pan. Add 1 sliced red onion, 1 sliced red bell pepper, and 1 small head sliced broccoli. Sauté for 2–3 minutes, stirring frequently.
Add Sauce and Broth: Pour the prepared sauce into the pan. Add 1 cup vegetable broth and stir to coat the vegetables evenly.
Simmer Curry: Add the fried tempeh to the pan. Reduce the heat to low and let the mixture simmer for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Garnish and Serve: Turn off the heat and sprinkle generously with freshly chopped cilantro. Serve immediately with rice or noodles.

Recipe Notes

Tempeh Preparation: Tempeh can be steamed for 5–10 minutes before frying to remove bitterness, though this step is optional.
Curry Paste: Ensure your curry paste is vegan, as some brands contain shrimp paste. Adjust the quantity of curry paste for desired spiciness.
Soy Sauce Substitution: Use tamari or coconut aminos for a gluten-free alternative.
Vegetable Variations: Swap broccoli and bell peppers for zucchini, snap peas, or carrots depending on availability.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Frequently Asked Questions

Can I make this recipe less spicy?

Reduce the amount of red Thai curry paste or use a milder variety.

Can I use tofu instead of tempeh?

Yes, firm tofu can be used as a substitute. Be sure to press and pan-fry it before adding it to the dish.

What’s the best way to thicken the sauce?

Simmering the sauce longer will naturally thicken it. Alternatively, a small amount of cornstarch mixed with water can be added for a thicker consistency.

Can I skip the sugar?

Yes, but the sugar balances the flavors of the curry paste and coconut milk. You can use a natural sweetener like maple syrup as an alternative.

What can I serve this with?

Jasmine rice, brown rice, quinoa, or rice noodles pair well with this curry.