Tiba Tempeh Thai Green Curry



Cooking time

15-20 mins


  • 2 tbsp oil
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 inch fresh ginger, peeled and finely chopped
  • Tiba Tempeh Original Block 200g, diced
  • 3 tbsp green curry paste
  • 400ml can coconut milk
  • 100g snap peas, halved
  • 1 red pepper, sliced
  • 100g frozen green peas
  • 1 tbsp tamari or soy sauce
  • Salt, to taste
  • Cooked rice
  • 1 lime, in wedges
  • Handful of basil leaves


  1. Prep all the ingredients.
  2. Heat 2 tbsp oil in a frying pan and add the onion, garlic, ginger and diced tempeh. Cook for 5 minutes, stirring frequently.
  3. Add the green curry paste, coconut milk, snap peas, pepper, peas and tamari. Stir to combine and let it simmer for about 8 minutes.
  4. Season to taste with a pinch of salt.
  5. Serve your delicious green curry over rice, topped with a squeeze of lime and basil leaves.

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