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Murielle Banackissa

Thai Green Curry Tempeh

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8 hours 15 mins Prep: 5 mins Cook: 10 mins Marinating Time: 8 hours
Serves 4

Marinated in a mixture of Thai green curry paste, rich coconut milk, savoury tamari, and tangy lime juice, these tempeh slices are delicious as a protein boost to a sandwich, a green salad, or your favourite power bowl.


  • Cast iron grill pan


  • 8.5 oz (240g) thawed tempeh (I like to use Noble Bean's Original Tempeh)
  • 4 tbsp full-fat coconut milk
  • 2 tbsp Thai green curry paste
  • 2 tbsp tamari
  • 1 tbsp lime juice
  • Avocado oil , for brushing the cast iron grill pan


  1. Step 1

    Cut the tempeh into about 32 strips of ¼-inch thick.

  2. Step 2

    Set a steamer basket or a foldable steamer in a medium saucepan filled with 2 inches of water. Arrange the tempeh into an even layer in the steamer basket–it's ok if some pieces overlap. Cover the saucepan with a lid and steam the tempeh on medium-high heat for 15 minutes.

  3. Step 3

    While the tempeh is steaming, in a container with a lid big enough to hold all the tempeh, whisk together the coconut milk, Thai green curry paste, tamari, and lime juice.

  4. Step 4

    Carefully drop the tempeh into the Thai green curry mixture.

  5. Step 5

    Cover with a lid and give the container a shake to ensure that the tempeh is evenly coated with the marinade. Refrigerate overnight.

  6. Step 6

    The next day, brush some oil onto the cast iron grill pan and heat it over medium-low heat.

  7. Step 7

    Place as many slices as you can onto the grill pan and cook until grill marks appear, about 3 to 5 minutes.

  8. Step 8

    Flip and cook for another 3 to 5 minutes, or until grill marks appear.

  9. Step 9

    Enjoy as a side, in my Thai Green Curry Tempeh Sandwich with Grilled Zucchini and Avocado, or in your favourite power bowl.

Common Questions & Swaps

  • You can replace the Thai green curry paste with a Thai red curry paste, but know that the flavours will be significantly different.
  • No tamari? Swap it out with low sodium soy sauce.
  • Although I suggest sticking with lime juice because I find that its flavour pairs better with the Thai green curry, you can also use lemon juice. 
  • If not don't have a cast iron grill pan, use any grill pan or a regular (non-grill) pan you have on hand. 
Closeup of Thai Green Curry Tempeh
Thai Green Curry Sandwich Cut in Half, stacked

A couple of times a year, I come up with a recipe that evokes a very specific reaction in me: “how have I never thought of making this before?”

This recipe falls in that category.

It is simple, features ingredients I have on hand 95% of the time and can be paired with many different dishes or recipes I make on the regular.

Closeup of Thai Green Curry Tempeh

When it comes to the ingredients used in this recipe, below are the ones I used.

For any modifications, refer to the Swaps & Comments section.

Tempeh: The tempeh I use most often is Noble Bean’s Original Tempeh. The flavour is not too strong. I love its texture and it is organic. Most of the time, I steam my tempeh to remove some of its bitter flavour. The steaming also makes the tempeh extra hot and ready to really absorb the flavours of the marinade.

Coconut milk: When creating this recipe I wanted to recreate a sort of Thai Green Curry soup flavour, which often features coconut milk. So to balance out the strength of the curry paste, I used rich and creamy coconut milk.

Thai green curry paste: The real star in terms of flavours in this recipe. It gives the tempeh a wonderful aroma of cilantro, lime, and a powerful green chilli kick.

Tamari: It is the salty element of the marinade. I also love that it brings forth a umami flavour profile to this recipe.

Lime juice: It accentuates the natural tanginess of the green curry paste and adds even more brightness to the marinade.

I truly hope that you give this recipe a try! I love that you can use this tempeh in so many different recipes and ultimately, transform it into a meal that represents you.

Have fun with it and layer a few slices of it in homemade Vietnamese rolls, crumble it up and sprinkle it onto a green salad for added protein, serve it alongside tofu scramble and roasted potatoes for a scrumptious brunch plate, and definitely try using it in my Thai Green Curry Tempeh Sandwich with Grilled Zucchini and Avocado.

I hope that if you make this recipe, you share about it on social media and tag me (@muriellebanackissa).

Happy cooking ✦