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Sea Veg Tempeh Choo Chee

by Becky Sumpster for
This is our own take on a traditional Thai Fish Curry. Works well with the fresh sea flavour of our new Sea Veg Tempeh.
Recipe by Saranporn (Tai) George


200g of Impulse Sea Veg Tempeh
1 ½ tbsp Thai red curry paste (Vegan)
400ml Coconut cream/milk
8-10 Thai makrut / kaffir lime leaves finely sliced (or 1-2 tbsp dried kaffir lime leaves)
Bell Pepper finely sliced (to garnish)
4 tbsp vegetable oil Light Soy sauce Salt
1 tsp Palm Sugar grated (or Coconut Sugar but others can substitute.) White rice cooked, to serve (Optional)


1. Heat up 2 tbsp vegetable oil in a large fry pan. Quickly fry slices of Tempeh until a deliciously crispy golden brown. Remove from the heat and set aside.

2. Pop red curry paste in a small saucepan with 2 tbsp of vegetable oil and stir. Continue to heat gently until fragrant. Pour in the coconut cream and most of the chopped kaffir lime leaves (keep the rest for a gorgeous garnish).

3. After the sauce has heated through, reduce the heat to low and stir in about a tbsp of soy sauce, a pinch of salt and grated palm sugar. Remove from the heat and set aside.

4. Now lay the cooked Tempeh on a plate or if you fancy, layer Tempeh on top of a scoop of rice nicely. Pour over with plenty of curry sauce then garnish with extra chopped kaffir lime leaves and finely sliced pepper. Best eaten with a spoon and a fork!