Thai green curry with crispy tempeh

Tempeh is the perfect sponge to soak up all the delicious flavours of a classic Thai green curry, adding crispy baked tempeh gives this curry that little extra texture.


  • 200g Classic Original Tempeh cut into cubes

  • 2-4 Tbsp Tamari or soy sauce

  • Basmati Rice for serving

  • 1 Lime cut into slices

  • 1/2 Pack fine green beans

  • 1 Small courgette cut into cubes

  • 2 Tbsp Thai green curry paste

  • 1/2 pint veg stock

  • Fresh Coriander

  • 1 small onion diced

  • 1/4 head cabbage


    1.Slice your tempeh into cubes and soak in the tamari for roughly 5 mins then put in a shallow tray and bake in the oven at 180 for 15 mins, turning regularily

    2. In a large frying pan add a little oil and your diced onion and soften

    3. Add your curry paste (you can also add a lemongrass talk, fresh green chili or any additional spices at this stage)

    4. Stir in the curry paste and add the stock and the rest of the vegetables, turn the heat to a slow simmer and cover with a lid and let bubble away for 15 mins

    5. Add your rice to the boil, or microwave so it’s ready to serve

    6. Check your tempeh is crisping up and when it’s ready add it to your curry, sprinkle with fresh coriander and a squirt of fresh lime juice to serve

Impulse Tempeh