Red curry and tempeh are a match made in culinary heaven. This recipe brings together Green Cuisine’s locally-made Indonesian tempeh – known for its firm texture and nutty flavor – with the warming spices of red curry. The tempeh, made through traditional fermentation of organic soybeans, serves as the perfect protein-rich base for this comforting curry. If you’ve been curious about cooking with tempeh but weren’t sure where to start, this straightforward recipe is an excellent introduction.
Ingredients:
1 Pack of GC Indonesian Tempeh
2 Tbsp Red Curry Paste
1 Tbsp Ginger Paste
1 Tbsp Garlic Paste
2 Cups Coconut milk
2 Tbsp Coconut oil
1 Cubed Onion
2 Cups Vegetables
1 Cup Water
1/2 Lemon
2 tsp Salt


















Preparation:
- Heat coconut oil in a large pan over medium heat.
- Chop the onion and sauté until translucent.
- Cut tempeh into bite-sized pieces, add to the pan, and cook until lightly browned.
- Add red curry paste, ginger and garlic pastes, stirring for 1–2 minutes until fragrant.
- Add your chosen hard vegetables first.
- Pour in water and some coconut milk, and bring to a gentle simmer.
- Cook for 10 minutes until vegetables are tender and sauce has thickened.
- Add in other soft vegetables and the rest of the coconut milk.
- Simmer for 10 minutes and turn off heat.
- Season with salt and lemon juice to taste.
- Serve hot with hot, fragrant rice.
This red curry showcases how versatile tempeh can be in home cooking. The Green Cuisine tempeh soaks up all the wonderful curry flavours while maintaining its satisfying texture. It’s the kind of meal that feels both nourishing and comforting – perfect for those cooler evenings when you want something warming and substantial. If you’re new to cooking with tempeh, you’ll be surprised at how easily it comes together, and how satisfying the results can be.