Creamy Coconut Yellow Curry

Serves: 4
Cooks in: 35 minutes
Difficulty: 3/10
Can be gluten free


For the Curry Paste;

1 tsp Ground Cumin 

1 & 1/2 tsp Ground Coriander 

1 tsp Sea Salt

4 Garlic Cloves, peeled

1 Lemon Grass Stem, Woody part bashed and the rest cut small.

Thumb size Piece of Ginger

Juice of half a Lime

2 Yellow/Green Chillis 

3  tbs Ponzu 

2 tsp Turmeric 

2 tbs Maple 

Curry Ingredients 

2 tbs Sesame Oil

1 Large Red Onion, peeled cut into wedges 

2 cups/500ml Vegetable Stock 

1 Can Coconut Milk

1 tbs Miso Paste

1 tbs Tahini 

1 Bunch Chard (stem separated and chopped small) or Greens of your choice  

1 cup/200g Mange-tout or Sugar Snap Peas


Pan Roasted Chilli Coriander Tempeh 

2 tbs Sesame Oil 

1 block Tempeh, crumbled into small pieces 

1 tbs Tomato Puree/Ketchup

2 tsp Dried Mild Chilli Flakes/Gochugaru (Korean Chilli Flakes)

2 tbs Maple Syrup/Agave Nectar 

Handful Fresh Coriander, chopped fine 

3 tbs Soy Sauce/Ponzu

Serve with 


Fresh Thai Basil 

Fresh Coriander

Lime Wedges  

Roasted Peanuts (optional)

Add all the paste ingredients to a blender, and blitz to form a paste. The paste will make 3 curries in total, any left over paste can be stored in a sealed container in a fridge for up to 3 weeks. 

Place a medium sized saucepan over a low heat and add a little sesame oil, followed by the red onion then sauté for 3-4 minutes until the onion has softened and gone a little golden then stir in 3 heaped tablespoons of the curry paste. Cook out the paste for 2-3 minutes, before deglazing the pan with the vegetable stock – then stir well. Turn the heat down low & let the sauce bubble away for 15 minutes.

Meanwhile, place a non stick frying pan over a medium heat & when it’s hot at the oil followed by the crumbled tempeh. Sauté the tempeh until golden then stir in the maple syrup, tomato puree, chilli flakes, coriander & soy sauce/punzu. Cook the mixture for 4-5 minutes, you want the tempeh to get crispy and caramelised. 

After 15 minutes of simmering the curry stir in the coconut milk, miso paste & tahini, then bring to a simmer.

Just before serving sauté your greens, I actually added my chard stems to the curry to cook + the mange tout 2 minutes before serving. 

I pour lots of the coconut curry over cooked noodles, then top with the tempeh & steamed greens, then garnish with fresh Thai basil, coriander, roasted peanuts & a wedge of lime.