Prik Khing Curry with Tempeh and Veggies


Don't skip this easy-to-make Prik Khing Curry with tempeh and veggies recipe by Kaileigh (@supermom.eats on Instagram)! It’s packed with bold flavor and comes together with ease thanks to Yai’s! Perfect for a quick weeknight dinner or a cozy weekend meal. 🌟


- 1 tablespoon olive oil
- 4 ounces tempeh diced
- 1⁄2 cup eggplant diced
- 1 cup green beans chopped in half
- 1 jar Yai's Thai Prik Khing Curry
- Brown rice for serving
- Garnish: cucumber slices (to help manage the heat!), lime wedges, cilantro, and (optional) fried egg


1. Prep the green beans by placing them in a microwave-safe bowl, covering them in water, and cooking for 3-4 minutes. Drain the water.
2. In a large pan, heat olive oil over medium heat and add tempeh and eggplant. Saute for 4-5 minutes, until tempeh has started to brown slightly.
3. Add cooked green beans to the pan. Then, add Yai's Thai Prik Khing Curry sauce and stir to combine. Turn stove off after the curry is heated through.
4. Serve curry with brown rice and a side of cucumber slices, lime wedges, cilantro, and (optionally) top with a fried egg.


Serves 2-3

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