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Thai Yellow Tempeh Curry

Serves 4

21 Vex 0623 Shop July Web Assetrecipes Thai Yellow Tempeh


  • 1tbsp sunflower oil • Add to basket
  • 1 red onion, peeled & thinly sliced
  • 4tbsp Thai yellow curry paste • Add to basket
  • Garlic cloves, crushed
  • 4 sticks lemongrass, outer leaves removed, then finely sliced
  • 4 kaffir lime leaves, finely shredded
  • 400ml coconut milk • Add to basket
  • 500g organic Tempeh, cut in thick slices • Add to basket
  • 300g orange sweet potato, unpeeled, scrubbed, cut into large chunks
  • 150g green beans, trimmed
  • 200g assorted Asian mushrooms
  • 1tbsp palm sugar (or brown sugar) • Add to basket
  • 2tbsp tamari soy sauce • Add to basket
  • 2 limes
  • 1 long red chili, deseeded & thinly sliced
  • 20 fresh Thai basil leaves
  • 3 banana shallots, thickly sliced
  • Vegetable oil for frying
  • Salt


  1. Heat the sunflower oil in a wok or large frying pan over a high heat, add the onion, stir fry for 2-3 minutes, then add the tempeh, Thai paste , garlic, lime leaves and lemongrass. Cook for 1 minute to infuse the flavours.
  2. Add the coconut milk, water & orange sweet potato. Bring to the boil.
  3. Reduce to a simmer, cook for 20 minutes or until potato is just tender.
  4. Add the beans, mushrooms and mix well, then simmer for a further 5 minutes.
  5. Stir in the sugar, tamari and lime juice and cook for final minute.
  6. Heat the oil to 175°C, 350°F, add the sliced shallots and fry until golden and crispy. Drain on kitchen paper to remove excess grease, then season liberally with salt.
  7. Divide the curry into 4 serving bowls, sprinkle over the chili, then serve, garnished with the Thai basil leaves.

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