Saiphin Moore’s Tempeh ‘Chu Chi’ Curry Recipe

Saiphin Moore’s Tempeh ‘Chu Chi’ Curry is a rich and aromatic dish, combining the creaminess of coconut milk with the bold flavours of Thai red curry paste for a satisfying plant-based twist on a classic.

Thai Easy Serves 2

Image: Rosa’s Thai/Saiphin Moore

Ingredients

3 tbsp red Thai curry paste (make your own)
300ml coconut milk
200g tempeh (we like the one from Club Cultured!)
2-3 lime leaves, finely sliced
1 long red chilli, sliced
1 long green chilli, sliced
Vegetable oil for frying
Steamed rice to serve

Method

Fry the tempeh in oil until golden brown, then set aside.
In a frying pan or wok, add the curry paste and fry for 2 minutes until fragrant.
Add the coconut milk, mix, and cook until it thickens and starts to boil. Reduce the heat and simmer for about 5 minutes, then add the chillies and lime leaves.
Cook for 2-3 more minutes, then turn off the heat.
Pour the hot curry sauce over the tempeh, garnish with more lime leaves and serve immediately with rice.

Saiphin Moore’s Tempeh ‘Chu Chi’ Curry Recipe

Recipe notes

Tempeh or tempe is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is a great veggie sub for chicken in many recipes.

Vegan alternative

This recipe is not vegan as written due to the inclusion of shrimp paste in the homemade red Thai curry paste.

However, it can be made vegan by leaving out the shrimp paste or substituting it with a plant-based alternative.

Miso paste: Adds a savoury, umami flavour.
Seaweed: Like nori or wakame, for a briny, seafood-like taste.
Soy sauce or tamari: Adds depth to the paste.

About this recipe

This recipe is courtesy of Saiphin Moore, co-founder of the popular Thai restaurant group Rosa’s Thai, which offers a menu filled with beloved classics like Pad Thai and Green Curry alongside vegan-friendly options, all served in a warm and welcoming atmosphere. Perfect for casual meals or special occasions, Rosa’s Thai invites diners to savour bold, authentic flavours of Thai cuisine.

Rosa’s Thai Cookbooks

In keeping with its contemporary twist on authentic Thai dishes (sometimes based on Western ingredients), Rosa’s Thai cookbooks celebrate traditional Thai cooking techniques and feature over 200 recipes, including dishes from the menu at Rosa’s as well as family favourites and regional dishes from our founder Saiphin’s regular trips back home.

Rosa’s Thai Cafe: The Cookbook
This cookbook celebrates traditional Thai cooking techniques and features over 100 recipes, including dishes from the menu at Rosa’s as well as family favourites and regional dishes from founder Saiphin Moore’s regular trips back home. Recipes range from the aromatic Beef Massaman Curry to the Soft Shell Crab Salad, Larb Spring Rolls, homemade Sriracha Sauce and Mangoes with Sticky Rice.

Buy cookbook

Rosa’s Thai Cafe: The Vegetarian Cookbook
Finding a strictly vegetarian menu can be difficult in Thailand, where fish sauce is the king of the kitchen. Chef Saiphin embraces this challenge in her second book, with over 100 delicious and simple recipes for adventurous, Thai-loving vegans and vegetarians, featuring authentic dishes such as Tom Yum Mushrooms, Panang Curry Tofu, Stir Fried Aubergine with Soybean Sauce and Butternut Red Curry.

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