This one-pot green curry tempeh is rich, creamy, and bursting with fresh aromatics. Inspired by the bold flavours of Indonesian cuisine, it's made with coconut milk, green chillies, lemongrass, galangal, kaffir lime leaves, and tender tempeh for a comforting vegan meal that's surprisingly simple to make. Enjoy it as a warming soup or serve it over steamed rice for an easy weeknight dinner.
If you're looking for more delicious ways to cook tempeh, be sure to browse my collection of tempeh recipes for plenty of plant-based inspiration.
Table of contents
Why You'll Love This Green Curry Tempeh
- One pot: Everything cooks together in a single pot for easy clean-up.
- Creamy and comforting: Coconut milk creates a rich, silky broth without any dairy.
- Packed with flavour: Fresh chillies, galangal, lemongrass, and kaffir lime leaves infuse every spoonful with fragrant flavour.
- Naturally vegan and gluten-free: A wholesome meal made from simple ingredients.
- Versatile: Enjoy it as a soup or pair it with steamed jasmine rice for a heartier meal.
What Is Tempeh?
Tempeh is a traditional Indonesian protein made from fermented soybeans. It has a firm texture, nutty flavour, and absorbs sauces and seasonings beautifully, making it one of my favourite plant-based ingredients.
If you're new to cooking with tempeh, I recommend reading my guide on how to cook tempeh before getting started.
Ingredients You'll Need
- Tempeh – the star of the dish, providing a satisfying bite and plenty of plant protein.
- Green chillies – give the curry its fresh flavour and beautiful green colour.
- Red chillies – add a little extra heat and colour.
- Garlic and shallots – the aromatic base of the curry.
- Galangal – adds a citrusy, peppery flavour that is essential in many Southeast Asian curries.
- Lemongrass – infuses the broth with a bright, fresh aroma.
- Kaffir lime leaves – add an unmistakable citrus fragrance.
- Bay leaves – deepen the flavour while the curry simmers.
- Coconut milk – creates a creamy, rich broth.
- Palm sugar – balances the spice with a subtle sweetness.
- Salt and seasoning – bring all the flavours together.
- Coconut oil – for sautéing the aromatics.
Substitutions
Don't have every ingredient on hand? Here are a few easy substitutions that still make a delicious green curry tempeh.
- Galangal: Fresh ginger is the best substitute if you can't find galangal. The flavour is slightly different but still adds a lovely warmth to the curry.
- Palm sugar: Replace with coconut sugar or brown sugar for a similar sweetness.
- Kaffir lime leaves: If you can't find kaffir lime leaves, you can use standard lime leaves, you can use those instead.
- Green and red chillies: For a milder curry, simply reduce the number of chillies or remove them before serving. You can also deseed the chillies to reduce the heat while keeping their fresh flavour.
- Coconut milk: For a lighter version, use light coconut milk or low-fat coconut milk. If you prefer a richer curry.
- Seasoning: I use mushroom seasoning because it adds a wonderful savoury umami flavour. If you don't have any, vegetable stock powder or your favourite all-purpose seasoning will also work well.
How to Make Green Curry Tempeh
Ingredients
- 1 block tempeh (275 g), cut into bite-sized pieces
- 3 garlic cloves
- 5 shallots
- 5 green chillies, sliced diagonally
- 3 red chillies, halved
- 3 cm galangal, peeled and halved
- 3 kaffir lime leaves
- 3 bay leaves
- 1 lemongrass stalk, bruised
- 2 cups (500 ml) water
- 1 cup (250 ml) coconut milk
- 2 teaspoon salt
- 2 teaspoon seasoning
- 1 teaspoon palm sugar
- 2 tablespoon coconut oil
Instructions
- Slice the tempeh into bite-sized pieces. Slice the green chillies diagonally, halve the red chillies, peel the garlic and shallots, bruise the lemongrass, and peel and halve the galangal.
- Crush the garlic and shallots using a mortar and pestle or food processor until a rough paste forms.
- Heat the coconut oil in a large pot over medium heat. Sauté the garlic and shallot paste until fragrant.
- Add the green chillies, red chillies, galangal, lemongrass, kaffir lime leaves, and bay leaves. Cook for 1 minute until fragrant.
- Stir in the tempeh and cook for another 2–3 minutes, stirring frequently.
- Pour in the water and bring to a boil.
- Reduce the heat to a gentle simmer, stir in the coconut milk, and continue cooking for 5–10 minutes, or until the broth turns a light green colour.
- Remove from the heat and stir in the salt, palm sugar, and seasoning.
- Remove and discard the lemongrass stalk, galangal, bay leaves, and kaffir lime leaves. You can also remove the green and red chillies before serving if you prefer not to eat them. Serve warm on its own as a comforting soup or with steamed rice.
Tips for the Best Curry Tempeh
- Don't skip the fresh aromatics. Galangal, lemongrass, and kaffir lime leaves create the signature flavour of this curry.
- Use full-fat coconut milk for the creamiest broth.
- Adjust the heat by reducing or increasing the number of chillies.
- Don't overcook the coconut milk. A gentle simmer helps keep it smooth and creamy.
- Serve with jasmine rice if you'd like a more filling meal.
Variations
Add More Vegetables
This curry is delicious with vegetables like:
- Green beans
- Spinach
- Bok choy
- Eggplant
- Mushrooms
Make It Even Creamier
Add an extra splash of coconut milk before serving for a richer broth.
Increase the Protein
You can easily double the amount of tempeh for an even heartier meal.
Frequently Asked Questions
Yes! Remove some of the green and red chillies or remove them before serving. The broth will still be wonderfully aromatic.
Yes. Allow the curry to cool completely before freezing in airtight containers for up to 3 months.
Store leftovers in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through.
Absolutely. Firm tofu works well if you don't have tempeh, although tempeh adds a nuttier flavour and firmer texture.
What to Serve with Green Curry Tempeh
This green curry tempeh is delicious on its own as a comforting soup, but it's just as satisfying served with your favourite sides. Here are a few of my favourite pairings:
- Steamed jasmine rice to soak up the creamy coconut broth.
- Coconut rice for an extra rich and fragrant meal.
- Brown rice for a wholesome, fibre-rich option.
- Crusty bread for dipping into every last spoonful of curry.
- Fresh cucumber slices or a simple cucumber salad to balance the heat.
- Crispy fried shallots sprinkled over the top for extra crunch and flavour.
- Fresh coriander and a squeeze of lime for a bright, fresh finish.
More Tempeh Recipes You'll Love
If you enjoyed this green curry tempeh, here are a few more of my favourite ways to cook tempeh:
- How to Cook Tempeh – learn the basics for perfectly cooked tempeh every time.
- Tempe Orek – a sweet and savoury Indonesian tempeh stir fry.
- Tempeh Bacem (Braised Tempeh) – traditional Javanese braised tempeh with rich, caramelised flavours.
- Air Fryer Tempeh – crispy, protein-packed tempeh made in the air fryer.
- Marinated Tempeh – a versatile recipe that's perfect for bowls, wraps, and salads.
- Vegan Tempeh Salad – a fresh and nourishing meal packed with vegetables.
Green Curry Tempeh with Coconut Milk
Ingredients
- 1 block tempeh 275 grams
- 3 garlic cloves
- 5 shallots
- 5 green chillies sliced diagonally
- 3 red chillies halved
- 3cm galangal peeled and halved, refer to blog notes for substitutions
- 3 kaffir lime leaves refer to blog notes for substitutions
- 3 bay leaves
- 1 lemongrass stalk bruised
- 1 cup coconut milk
- 2 cup water
- 2 teaspoon seasoning
- 2 teaspoon salt
- 1 teaspoon palm sugar refer to blog notes for substitutions
- 2 tbsp coconut oil
Instructions
- Slice the tempeh into bite-sized pieces. Slice the green chillies diagonally, halve the red chillies, peel the garlic and shallots, bruise the lemongrass, and peel and halve the galangal.
- Crush the garlic and shallots using a mortar and pestle or food processor until a rough paste forms.
- Heat the coconut oil in a large pot over medium heat. Sauté the garlic and shallot paste until fragrant.
- Add the green chillies, red chillies, galangal, lemongrass, kaffir lime leaves, and bay leaves. Cook for 1 minute until fragrant.
- Stir in the tempeh and cook for another 2–3 minutes, stirring frequently.
- Pour in the water and bring to a boil.
- Reduce the heat to a gentle simmer, stir in the coconut milk, and continue cooking for 5–10 minutes, or until the broth turns a light green colour.
- Remove from the heat and stir in the salt, palm sugar, and seasoning.
- Remove and discard the lemongrass stalk, galangal, bay leaves, and kaffir lime leaves. You can also remove the green and red chillies before serving if you prefer not to eat them. Serve warm on its own as a comforting soup or with steamed rice.
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