Tiba Tempeh Peanut Red Curry



Cooking time



  • 1 tbsp of coconut oil
  • 3 shallots, finely chopped
  • 2 garlic cloves, crushed
  • A thumb size piece of ginger, finely grated
  • 2 tbsp Thai red curry paste
  • Tiba Tempeh Curry Pieces 200g
  • 1/2 can chopped tomatoes
  • 1/2 can of full fat coconut milk
  • 150gr baby spinach or chopped kale
  • 2 tbsp smooth peanut butter
  • Salt to taste


Serve it with:

  • Basmati rice
  • A handful salted peanuts, roughly chopped
  • A handful coriander, roughly chopped
  • A squeeze of lime


  1. Add the coconut oil to a large pan and place on a medium heat. Add the chopped shallots, garlic and ginger. Stir-fry for 4-5 minutes until the shallots start to brown.
  2. Add the curry paste and give it a good stir, then add the Tiba Tempeh Curry Pieces and stir-fry for 3 minutes.
  3. Add the chopped tomatoes and 1 cup of water. Turn down to a gentle simmer and cook for 10 minutes.
  4. Add the coconut milk and peanut butter, mix everything together, put the lid on and cook for a further 10 minutes until you have a creamy sauce.
  5. Add the baby spinach or chopped kale, stir everything one last time and simmer for 1 more minute or until the greens have wilted. Season to taste with salt.
  6. Serve the curry with basmati rice, chopped salted peanuts, fresh coriander and a squeeze of lime.

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Tiba Tempeh Thai Green Curry

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