Thai Red Tempeh Curry
Creamy curry with a bit of a kick? Yes, please. Our Thai Red Tempeh Curry is full of flavour and high in protein. This crowd-pleaser is easy to make so you can spend more time eating than cooking.
Recipe by Better Nature
Contains: 76g of Supercharged protein
Prep time: 45 min
Serves: 4
Ingredients
2 x 200g of our Organic Tempeh, cut into thick cubes or torn into 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 Thai Red Curry paste
2 x 400g cans of coconut milk
400g basmati rice
80g fresh coriander, finely chopped
instructions
Heat the oil in a large pan over medium-high heat. Add the tempeh and cook for 5 minutes on either side until browned.
Add the mushrooms, chillies and bay leaves and cook for 3 minutes until the mushrooms are soft.
Add the green beans, baby corn and fresh spinach and cook for another 3 minutes.
Add the curry paste and coconut milk and mix together until they form a smooth consistency.
Bring the sauce to the boil and then simmer for 15 minutes until the vegetables are cooked.
Cook the rice according to the instructions on the packet.
Serve the rice and curry and garnish with fresh coriander.
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