Can I use a different protein instead of tempeh in this curry?

Yes, while tempeh is specified, you could substitute firm tofu or chickpeas, adjusting cooking times as needed to ensure they are heated through and coated in the sauce.

What kind of greens work best in this Tempeh Peanut Thai Red Curry?

The recipe suggests using either baby spinach or chopped kale, which both wilt quickly into the creamy sauce, adding a fresh, vibrant element to the dish.

How can I make this Tempeh Peanut Thai Red Curry spicier?

To increase the heat, you can add a pinch of chili flakes along with the curry paste in step 2, or stir in a dash of sriracha or your favorite hot sauce just before serving.

What are sugar snap peas or mangetout, and can I use frozen ones?

Sugar snap peas and mangetout are both types of edible-podded peas that add a sweet crunch. You can use fresh or frozen; if using frozen, add them directly to the sauce in step 4.

How should I store leftover Tempeh Peanut Thai Red Curry?

Store any leftover Tempeh Peanut Thai Red Curry in an airtight container in the refrigerator for up to 3-4 days. It reheats well on the stovetop or in the microwave.

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Tempeh Peanut Thai Red Curry
[Vegan]

VC By: Vicky Coates

Author Bio

Vicky Coates runs the blog Clean Lean Bakes. She created Clean Lean Bakes based on... Read More

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A bowl of vibrant Tempeh Peanut Thai Red Curry, garnished with fresh coriander and salted peanuts, served alongside fluffy basmati rice.

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Tempeh Peanut Thai Red Curry [Vegan]

250

Dairy Free

Vegan

This rich peanut red tempeh curry is vegan, gluten free and makes a great light healthy dinner or lunch option.

Ingredients You Need for Tempeh Peanut Thai Red Curry [Vegan]

3 shallots, finely chopped
2 garlic cloves, crushed
A thumb size piece of ginger, finely grated
2 tablespoons Thai red curry paste
5 1/4 ounces Chopped Tempeh
1/2 can chopped tomatoes
1/2 can of full fat coconut milk
5 1/4 ounces baby spinach or chopped kale
Handful of Sugar Snap peas or Mangetout
2 tablespoons smooth peanut butter
Salt to taste
TO SERVE: Basmati rice, A handful salted peanuts, A handful coriander, A squeeze of lime

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How to Prepare Tempeh Peanut Thai Red Curry [Vegan]

Add a tablespoon of olive oil to a large pan and place on a medium heat. Add the chopped shallots, garlic and ginger. Stir-fry for 4-5 minutes until the shallots start to brown.
Add the curry paste and give it a good stir, then add the Tempeh Pieces and stir-fry for 3 minutes.
Add the chopped tomatoes and 1 cup of water. Turn down to a gentle simmer and cook for 10 minutes.
Add the sugar snap peas, coconut milk and peanut butter, mix everything together, put the lid on and cook for a further 10 minutes until you have a creamy sauce.
Add the baby spinach or chopped kale, stir everything one last time and simmer for 1 more minute or until the greens have wilted. Season to taste with salt.
Top with any nuts, coriander and lime and serve with rice or quinoa.