- 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
Thai Green Curry Tempeh
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.
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.