Committing to a certain diet can often be tough. For those of you who are into low-carb meals, this recipe is for you! I put this Thai Curry Tempeh on a bed of greens, but you can serve it alone as a nutritious snack, or as part of your favorite grain bowl.
I’ve been exploring new diets to try after diligently counting my calories, and working out at least 3 times a week for about 2 months, with no real weight loss. I’m gonna be real – the delicious craft beer doesn’t help, but regardless, I’m on a path of exploring low carb diets, and tofu along with tempeh has been a savior!
Combine that with some high (good) fat coconut milk, and a few aromatic and hot spices, we’re all in for a treat. Thai Coconut Curry is probably one of my favorite dishes, and I wanted to create something similar that would really stick to the tempeh.
So, instead of making a thin, soup like consistency, I dialed down the ingredients just enough, and reduced the sauce over heat, so it would thicken up nicely.
The sauce is thick, creamy, spicy, sweet, and salty with loads of umami. The tempeh is nutty and delicious. Perfect for vegan keto with 10.2 net carbs!
I decided I needed more of a meal, so I added these delightful little flavor bombs to a bed of lettuce, and got my grub on!
How many of you are into low-carb recipes? Let me know in the comments, and I’ll be sure to post more of them!Lots of love,
Thai Curry Tempeh
- 1 Package Tempeh 8 Ounces
- 2 Teaspoons Olive Oil Divided
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1 Teaspoon Garlic Fresh, Minced
- 1 Teaspoon Ginger Fresh, Minced
- 2 Whole Thai Chiles Fresh, Minced
- 1 Tablespoon Red Curry Paste
- 1/2 Cup Coconut Milk Canned
- 1 1/2 Teaspoons Soy Sauce Low Sodium
- 1 Tablespoon Lemon Juice
- Heat a pan over medium heat.
- Cut tempeh into bite sized chunks, and place in a small bowl with 1 teaspoon olive oil, salt and pepper. Toss to coat, then add to the pan.
- Cook for about 7 minutes, tossing the pieces every so often, so you have a golden brown color on all sides. Remove to a plate, and reserve.
- Add the remaining teaspoon of oil to the pan, and add the garlic, ginger, and thai chiles. Cook for one minute, then add the curry paste. Cook that for one minute while breaking it up and mixing with the chile mixture. Add in the coconut milk, and stir quickly to combine. Add in the lemon juice and soy sauce.
- Add the tempeh to the sauce mixture, and toss to coat. Cook until the sauce has thickened considerably, and coats the tempeh pieces, with not much sauce left in the pan, about 3-5 minutes.
- Remove from heat. Serve on a bed of lettuce as a low carb meal, or eat as a tasty snack!