Yellow Thai creamy curry with Bumi tempeh

Serves 6 | prep time 55 minutes


For the paste

  • 1 tbsp curry powde
  • ½ tbsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cinnamon
  • 2 shallots, roughly chopped
  • 5 garlic cloves, peeled
  • 20 g fresh ginger, peeled
  • 3 yellow or red Thai chilli peppers
  • 3 stalks of lemongrass, outer leaves removed and core roughly chopped
  • half a bunch of fresh coriander, roots and stalks washed and chopped
  • ½ tsp sea salt

For the curry sauce

  • 1 tbsp extra virgin coconut oil
  • 4 sweet potatoes, cubes (550 g)
  • 600 ml Abbot Kinney’s Coco Start
  • 250 ml water
  • 6 Thai eggplants, in parts
  • 550 g basmati rice
  • 1½ zucchini, thinly sliced
  • 400 g Bumi tempeh, Asian flavoured
  • handful fresh coriander
  • 1½ lime, in parts


  1. For the yellow curry paste, put all the ingredients into a food processor with 5 tablespoons of water and blend into a smooth paste.
  2. Heat the coconut oil in a large saucepan over low-medium heat. Add the curry paste and fry gently for 2 minutes, stirring now and then, until it starts to smell aromatic and the oil starts to separate from the paste.
  3. Add the Coco Start, 250 ml water, sweet potatoes, eggplant and bring to the boil. Simmer for 15 minutes.
  4. Bring water to a boil and follow instructions on package to cook the rice.
  5. Stir in the zucchini to the Thai curry and simmer for another 7 minutes.
  6. Put a frying pan on the stove, melt some coconut oil and fry the tempeh for 3-5 minutes.
  7. Serve the Thai curry with the tempeh, rice and dress with coriander and a part of lime.

thai curry

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