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Tempeh and vegetables with green curry.

Thai-Style Tempeh Green Curry

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5 from 7 reviews

  • Author: Shannon Emery
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4


A simple family-friendly vegetarian meal that is perfect for weeknight meals, meal prep, and beyond! Customize this quick and easy dinner by using whatever fresh or frozen vegetables you have on hand. From the Vegetarian Family Cookbook by Kristen Wood with permission.


  • 1 tablespoon coconut oil
  • 1 1/2 teaspoons grated ginger root
  • 2 garlic cloves, minced
  • 3 tablespoons Thai green curry paste
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1/2 cup water
  • 1 tablespoon sugar
  • 2 teaspoons coconut aminos
  • 1/8 teaspoon sea salt
  • 3 cups vegetables of choice, fresh or frozen
  • 1 (8-ounce) package gluten-free tempeh, diced
  • 1 tablespoon freshly squeezed lime juice
  • 4 to 6 cups cooked rice or quinoa, for serving
  • Chopped fresh cilantro, for garnish


  1. Combine coconut oil, ginger root, and garlic in a large saucepan over medium-low heat. Sauté for 1 minute.
  2. Add the Thai green curry paste. Sauté 1 minute longer.
  3. Stir in the coconut milk, water, sugar, coconut aminos, and salt. Increase the heat to high and bring to a boil.
  4. Add the vegetables and tempeh once the curry reaches a boil, cover, and reduce to low heat. Simmer for 10 minutes or until the vegetables are fork-tender.
  5. Turn off the heat, then stir in the lime juice.
  6. Divide the rice or quinoa into 4 bowls and serve the curry over top of each. Garnish with chopped fresh cilantro.



The equipment section above contains affiliate links to products I use or recommend.

For the veggies, I used a combination of fresh green beans, diced red bell pepper, onions, and zucchini.

If you need this recipe to be 100% vegetarian/vegan, just double check your curry paste label. Some curry pastes include shrimp paste or fish products in the paste itself.

Double check that your store-bought tempeh is gluten-free. Store-bought tempeh often includes additional beans and grains which are not always gluten-free.

Swap tempeh for another protein if you like such as tofu, chicken, beef, or prawns.

Green curry pastes can vary in heat. My mouth was on fire testing this recipe with a couple of local green curry paste brands called Thai Home and Thai and True. They were delicious but definitely too spicy for my kiddos. Thai Kitchen brand would be a milder option and Mike’s Organic Curry Love would be the most kid-friendly or a great option for those who can’t tolerate a lot of spicy heat.

  • Category: Dinner
  • Method: Simmer
  • Cuisine: Thai-inspired, Vegan
  • Diet: Gluten Free
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