Green Curry Tempeh Bowl Recipe

Green Curry Tempeh Bowl Recipe

  • Author: Diana of
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 2


Here’s a super simple tempeh recipe that can be made with or without the veggies cooked into the sauce. See the note in this blog post for details.


  • 1 can coconut milk
  • 1 tablespoon green curry paste
  • 1 tablespoon brown sugar
  • 1 tablespoon coconut aminos (or sub soy sauce)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • dash fresh cracked black pepper
  • 1 package tempeh, cut into small rectangles
  • 1 cup frozen green peas, optional (or add prepared vegetable of choice to the bowl)
  • Brown rice
  • fresh basil, to garnish


  1. In a large saucepan, bring coconut milk to a simmer. Stir in green curry paste, brown sugar, coconut aminos, garlic powder, kosher salt, and pepper. Bring to a boil, reduce heat to simmer and cook, stirring frequently for two minutes.
  2. Stir in tempeh pieces and cook for 10 minutes over simmer, stirring occasionally.
  3. Stir in peas and cook for 2 minutes, or until peas are cooked through, over simmer, stirring occasionally.
  4. Serve with brown rice (or base of choice). If not using peas, feel free to add your favorite prepared vegetable. Garnish with fresh basil.


Tempeh Tip: The size of your tempeh pieces is not important. Cut to your preference. I like to cut mine in 3 even pieces down the long end and then 11 even pieces down the short end. To simplify, I cut down the short side in half, then halved those halves, and then cut each of those pieces into 3 even pieces. Then I cut those evenly with 3 cuts down the long end.

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