Thai Tempeh Rama
Everyone loves Thai peanut sauce, and in this one-pan meal the peanut sauce becomes a rich curry that is served over rice.
Smarts #1: Sweetness from brown sugar and peanut butter balance the spice in this sauce. If you are using less curry paste than the recipe calls for, reduce the brown sugar to keep the sauce balanced.
Smarts #2: Because you need plenty of liquid to steam and cook the vegetables, don't expect the curry to thicken up significantly. Regular coconut milk will give you a richer, thicker curry, but light coconut milk will cut back on calories.
- Peanuts - 1/4 cup, chopped
- Onions, medium - 1/2, diced
- Cauliflower florets, fresh or frozen - 12 oz
- Ginger, fresh - 1 tsp, grated
- Peanut butter - 2 Tbsp
- Brown sugar - 1 Tbsp
- Soy sauce, low-sodium - 2 Tbsp
- Tempeh - 12 oz, sliced into small cubes
- Water - 1 cup
- Oil, cooking - 1 Tbsp
- Thai red curry paste - 2 Tbsp, more or less to taste
- Coconut milk (14 oz / 397 g) - 1 can (use regular coconut milk for a richer, thicker curry)
- Baby spinach - 5 oz
- Lime juice - 2 tsp
- Rice, uncooked white or brown - 2 cups
Rice - (This makes enough for 2 nights.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Make sauce - Combine ginger, peanut butter, brown sugar, and soy sauce. (Can be done up to 5 days ahead)
Tempeh - Slice tempeh into 1/2” / 1.25 cm cubes. (Can be done up to 5 days ahead)
Steam tempeh - Combine tempeh and water in a microwave-safe bowl. Cover with a paper towel. Microwave on high for 5 minutes. Drain off water. Dry tempeh by spinning in a salad spinner or patting very dry with paper towels. (Can be done up to 5 days ahead)
Cauliflower (if using frozen) - Defrost.
Add in curry paste and tempeh. Saute until tempeh is coated in curry paste and starting to brown on the outside, 3 to 4 minutes.
Pour sauce and coconut milk over tempeh. Add cauliflower and bring to a simmer.
When curry is simmering, cover with a lid and reduce heat to maintain a low simmer.
Simmer curry, covered, for 10 minutes to let the flavors develop.
Remove lid and stir in baby spinach. Simmer, stirring frequently, until spinach is wilted.
Stir in lime juice. Taste curry and adjust seasoning - add more curry paste (or another hot sauce) for more spice, more soy sauce for more savory flavor, more brown sugar for sweetness.
If rice was made ahead, reheat (reserve half for Thursday).
Serve curry over rice with peanuts over top. Enjoy!
Delicious! I did add 2 garlic cloves along with extra red curry paste. Will make again!0 Helpful
Easy, fast, tasty. Added extra lime, curry, fish sauce and soy sauce. Probably needed a bit more salt, too—could’ve used regular rather than low sodium. Used one full fat and one lite coconut milk.0 Helpful
Delicious and easy0 Helpful
Used 1/3 the amount of red curry paste, rounded up to 2 cans of coconut milk from 1.5, added carrots, red pepper and broccoli to the cauliflower since the cauliflower we got was so small.0 Helpful
I made it as-is and like others said I found it to be a little bland. The sauce by itself is amazing but added with the rice/chicken/veg together it doesn't quite hold up. I'd probably add more soy/fish/and or curry paste next time. I felt it needed more salty/savory.0 Helpful