Tempeh & Broccoli Thai Green Curry

13 April 2025  (Sunday)

Sunday - so usually a slightly quieter day and it starts with editing together A Week at the Plot at just after 5am… as I woke and just knew I’d not get back to sleep.  So, downstairs for a cuppa and then up to the Richard & Paul desk and computer for a few hours…

After breakfast, Richard wanted to do a new headshot, which I had not factored into my day though we got the job done.  After lunch, and a little rain and a delivery I did not want to miss, I got to the plot to check on seeds and seedlings.

With it being cold overnight, I shut the poly door to just ajar, with a metal bar keeping it in place so it does not blow open.

Then home, and a new recipe!

Tempeh & Broccoli Thai Green Curry

I’d taken some tempeh out of the freezer a day or so ago, so needed and wanted to use it.  With some broccoli in the fridge and also a jar of Lidl Thai Green Curry paste in the cupboard I thought I would give a new recipe a tryout.

Now, Thai curries are always, in my humble opinion, more fragrant than Indian curries, and sometimes I feel they can taste a little soapy.  Taste wise, this one worked well, and I would do it again, though I think my Go To curry remains more to the west of Indonesia.  Richard however rather liked it.

Ingredients
1 tbsp olive oil
1 onion, chopped (I used a red onion, as that's what we had)
3 garlic cloves, finely chopped
2 inch fresh ginger, peeled and finely chopped
180g tempeh, diced
3 tbsp green curry paste (I had a Lidl one in the cupboard)
1 tbs miso paste (or a block of vegetable bouillon, two tsps of bouillon powder, or one of salt)
400ml can coconut milk
1 tbs peanut butter (smooth or crunchy)
1 tbsp tamari or soy sauce
1 head of broccoli, florets only and cut in half if large
100g frozen green peas
1 red pepper, sliced

Method
Heat the oil in a saute/frying pan and add the onion, garlic, ginger and diced tempeh and cook for 5 minutes, stirring frequently - we want the tempeh to start taking on some colour.
​
Add the green curry paste, coconut milk, peanut butter and tamari and bring to a slow simmer, stirring to ensure the miso and peanut butter is well dispersed.  Once simmering, add the broccoli florets, frozen peas, and red pepper. Bring back up to heat and cook on a slow simmer for 6 minutes.

Serve over cooked rice, wholegrain if possible.


Weather:  Cloudier and cooler, with a high of only about 16°.  Overcast much of the day, with a spell where it got really dark and we had a downpour, for a few minutes only…

Breakfast:  Bran sticks, yogurt, banana, sultanas
Lunch:  Softened lentils with a tin of Carrot & Parsnip soup added, pitta, leftover coleslaw and thinly sliced cheese
Supper:  Tempeh & Broccoli Green Curry over wholegrain rice