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Tempeh/Tofu Red Curry


Serves 4-6



  • 1 packet of Nutrisoy Plain Tempeh (300g) or Nutrisoy Plain Tofu (350g), sliced into 3x3cm cubes

  • 1 tbsp vegetable oil

  • 2 tbsp red curry paste

  • ½ onion, sliced into half moon

  • 270ml coconut milk

  • ½ cup canned bamboo shoot, drained

  • 4 tsp fish sauce

  • 1 tbsp sugar

  • 1 cup chicken stock

  • 12 small button mushrooms

  • ½ red capsicum, sliced into thin strips

  • 12 pieces green beans, cut into 4cm length pieces

  • 10-12 broccoli florets

  • 1 handful of Thai basil leaves




  1. Heat the oil in a medium saucepan over medium heat.

  2. Add the curry paste and fry until fragrant.

  3. Add onion to the pan and fry until soft and fragrant.

  4. Add coconut milk, bring to the boil and then simmer for 3 minutes.

  5. Add the bamboo shoots, fish sauce, sugar and chicken stock, bring to the boil and then simmer for 10 minutes.

  6. Add the mushrooms, capsicums and tempeh/tofu and simmer for 5 minutes.

  7. Add the green beans and broccoli; simmer for 1-2 minutes until just cooked.

  8. Scatter basil leaves on top and lightly mix them into the curry.

  9. Serve with hot steamed rice.

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