Make Ahead

Coconut Curry Tempeh with fresh Trumpet Mushrooms

July 26, 2010
4 Ratings
  • Serves 4-6
Author Notes

I came across these beautiful organic Trumpet Mushrooms and I couldn't resist buying it. I never really cook anything with these kind of mushrooms so before they spoiled in my fridge I decided to diced it and add it to the Tempeh curry. It surprisely added a lot of flavor and texture to an already warmed and hearty dish. Cheers! —Dominique Fry

What You'll Need
  • 8 ounces of Tempeh cut in small bite cubes
  • 1 cup Trumpet Mushrooms cut in small cubes
  • 2 cups chopped red onion
  • 1 tablespoon diced fresh garlic
  • 2 tablespoons soy sauce
  • 1 teaspoon salt
  • 2 tablespoons red curry paste
  • 1 tablespoon fresh lime juice
  • 1 can light coconut milk 13.5 ounce
  • 1 tablespoon raw sugar
  • 1/2 cup chopped fresh coriander/cilantro
  • 1 tablespoon canola or vegetable oil
  • 1 stick of cinnamon
  1. Heat oil in a large nonstick pan. Saute the onion with the salt in low heat until it becomes transparent. Add the garlic and saute briefly without browning it. Add coconut milk, soy sauce, curry paste, sugar and cinnamon stirring until curry paste dissolves completely. Add Tempeh and mushrooms, Cover and simmer for 20 minutes. Uncover, add the lime juice. Served over Jasmine rice topped with fresh chopped coriander.

See what other Food52ers are saying.

  • Synky
  • Wicko
  • Dominique Fry
    Dominique Fry
  • Sagegreen

6 Reviews

Synky May 23, 2014
Just made this for dinner. Is there some spice that was used that was not mentioned in the recipe instructions. The images look very yellow whereas my result came out brown/beige. Overall not bad, but not great either; kind of blah.
Dominique F. May 24, 2014
Sorry the dish was just blah. I make it for my family often and we really enjoy it. It's the only way to get hubby to eat tempeh. Did you use red Thai curry paste? I only use Thai Kitchen brand. Maybe that explains the color difference. 2 tbsp of red curry paste should be enough to make 1 can of coconut cream/milk bright yellow/orange. Thanks for trying the recipe anyway! Cheers!
Wicko July 7, 2012
I can't wait to try this. Do you think it would be worth it if I brown the tempeh first?
Dominique F. July 28, 2010
Yay...first time receiving a comment! Thanks Sagegreen!
Sagegreen July 28, 2010
Love your Brazilian influences, too. It took a while before I got comments and it seems that some recipes get overlooked with so many entries...but the editors have a way of picking up on things just when you least expect it!
Sagegreen July 28, 2010
This looks scrumptious.