8.3.10 Spicy Tempeh & Green Beans
Four years ago, my mother and I took a Thai food cooking class at a local night school. We left armed with a stack of printouts, a general knowledge of Thai ingredients and most important (at least to me) a perfect Pad Thai recipe. Months passed, and instead of turning to “my perfect pad Thai”, I found myself making the zesty pork & green bean dish again and again. Simple and spicy, the ingredient list was short and stove-to-mouth-time, even shorter.
Last fall, during one of my huge cleaning fits, those printouts reappeared. Well worn and stained with grease, I carefully put them aside, vowing to return at the first sign of green beans. Two weeks ago, I stood in the field at dusk, carefully collecting my beans, my mouth watering at the thought of pairing them with spicy pan-browned tempeh. And just like four years ago, I know I was right when passing over the Pad Thai in favor of crisp green beans.
Spicy Tempeh & Green Beans
makes 2 generous portions
1 t red chili powder
1 t tamari
1/4 t salt
1/4 t sugar
juice of 1/2 lime
2 T olive oil
3 c trimmed green beans
2 large garlic cloves, minced
1 T red curry paste
8 oz tempeh, cut widthwise and then into 1" pieces
4-5 red chili peppers, seeded and chopped
In a small bowl, mix together chili powder, tamari, salt, sugar and lime. Set aside.
In a large wok or skillet, heat oil, over high heat. Add green beans, garlic and red curry paste. Cook, 2 minutes, shaking pan, or gently flipping with a spatula, every 30 seconds. Add tempeh, and cook 3 minutes, shaking or gently flipping every 30 seconds, to brown tempeh on all sides. Add chili powder sauce, and cook 1-2 minutes, shaking often, until green beans and tempeh have browned. Remove from heat and stir in red chili peppers, to taste.
Reader Comments (26)
I'm glad you found it. Isn't it great to find something unexpected and good? This recipe looks fantastic. Can't wait to give it a try!
Good timing, I have an open can of red curry paste in the fridge that needs using soon. That class sounds like it was fantastic. Hope to hear about the perfect pad thai from you sometime as well!
Looks fantastic! We've been really excited about tempeh lately!
yum! I am going to try this. I just found your blog through Create Girl. Love it! makes me want to cook more/better
Mmmm-Hmmm, this looks gooooood!
People don't cook with tempeh enough anymore!
Mmm I love stir fried green beans like this! I'm still wary of tempeh though so might try it with tofu.
I looooooove tempeh and I have some yellow wax beans in the fridge. Maybe I can convince my husband to grab some red curry paste tomorrow....
I'm always happy to find a new tempeh recipe, this looks delicious!
that sounds great! I've never tried making spicy tempeh before... for some reason I always buy it and think "this should be in a sweet and savory sauce". Now I'm really excited to try spicing it up!
I love the spiciness of Thai food and the bold flavors too, loving this green bean dish!! Great job Erin :) Glad you found the recipe!
I love tempeh, great combo with the green beans. Thai flavors are always a favorite and I like how easily you can adjust the heat of of the dish.
Some of my faves here too...red curry, fresh green beans, tempeh... beautiful & delicious, Erin! :o)
Any brand of curry paste you'd like to recommend?
I think I'll try to get my BF to warm up to tempeh with this recipe, thanks.
Yum! This looks great. I have a ton of greenbeans from my CSA share - I'm going to hav eto try this recipe!
I added a glug of coconut milk at the end to make it a little more saucy. So, so good! Thanks for the inspiration!
Exquisite. I've been thinking green beans all week long, eyeing a Japanese number with pork, then a Thai curry, and now this. Must be destiny.
I really like spicy dishes and i love beans. :) This is a wonderful dish! I will have to add it to my fresh365 list!! I hope all is well and you are doing good! Have a lovely merry happy week and love to you!
Hi Alex- If you can find Mae Ploy (at an Asian food store, etc), I would go for that, but in a pinch I have bought more generic grocery brands...
Beth- love the idea of adding coconut milk. I will try that next time!
This looks so great. I love green beans, and am getting a little more bold with the spice.
This looks like one of my favorite dishes from a restaurant here in Seattle! I'm going to give it a go instead of getting take-out-- looks delicious and fresh!
Do you think I could substitute Red Curry Paste with Harissa? I made a bunch of it a few weeks ago, and it seems to be a similar consistency/spiciness. Perhaps add a tsp or so of curry to get a hint of curry taste in addition to pepper?
Hi Jess- Harissa sounds like a great substitution! I would love to try this next time. I am thinking without curry would be best, but I guess you could taste and try. I have ordered it harissa online in the past, but do you have a recipe you would be willing to share??
wow. this is the first time I have ever been on here and only one word comes to mind. it's BEAUTIFUL. I am in love with all your recipes and just want to run to my kitchen right now and start cooking. I can't wait to begin trying some of my favs!
I just made this with a few modifications (added snow peas and broccoli, substituted tofu for tempeh) and it's soooo good!!! I was a little apprehensive at first - it looks and smells very spicy but it's amazing!
I recently served this dish and the warm butternut squash and chickpea salad from an earlier post at a dinner party. I was attracted by the photos and the short list of ingredients. I love to cook, but I don't have time for complicated recipes. Both dishes were ready to serve in no time at all and the whole crowd went back for seconds - so tasty!!!
Hi, just a quick note from the netherlands; recently discovered your website. last night made the beans and tempeh and truly loved it! so quick and easy. first time that i used tempeh and wasn't disappointed. thanks, will explore more!