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!