This vegan Thai tempeh coconut curry is rich, aromatic, and surprisingly easy thanks to the Instant Pot. With cubes of tender tempeh, creamy coconut milk, and a burst of curry flavor, this dish is perfect for weeknight dinners or meal prep. It’s warming, nourishing, and full of plant-based protein.
Why You’ll Love This Thai Curry with Tempeh
- ✅ High-protein and full of flavor
- ⏱️ One-pot, under 30 minutes
- 🌿 Gluten-free, dairy-free, plant-based
- 🥦 Loaded with veggies
- 🍚 Delicious with rice, noodles, or flatbread
Tempeh soaks up the bold Thai-inspired flavors beautifully while coconut milk smooths out the spice for a balanced and satisfying bowl.
Ingredients You’ll Need
- 1 block tempeh (8 oz), cubed
- 1 tbsp olive oil or neutral oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tbsp Thai red curry paste (adjust to heat preference)
- 1 can (14 oz) full-fat coconut milk
- ½ cup vegetable broth
- 1 tbsp soy sauce or tamari
- 1 tsp maple syrup (optional, balances heat)
- 1 cup chopped vegetables (e.g., bell pepper, zucchini, carrots)
- Juice of ½ lime
- Fresh cilantro and chili flakes for garnish (optional)
How to Make Vegan Thai Coconut Curry in the Instant Pot
1. Sauté the Aromatics
Turn Instant Pot to “Sauté.” Add oil, onion, garlic, and ginger. Cook for 2–3 minutes. Stir in curry paste and cook 1 more minute.
2. Add Remaining Ingredients
Add tempeh, coconut milk, broth, soy sauce, maple syrup, and chopped veggies. Stir well to coat.
3. Pressure Cook
Seal lid and cook on High Pressure for 4 minutes. Let Natural Release for 5 minutes, then quick release.
4. Finish & Serve
Stir in lime juice. Taste and adjust seasoning. Serve with rice or noodles. Garnish with fresh cilantro and chili flakes if desired.
Variations & Add-Ins
- Add cubed tofu for extra protein
- Stir in spinach or kale after cooking
- Swap curry paste for green curry or peanut sauce
- Use frozen stir-fry veggies for convenience
Storage & Reheating
- Fridge: Store up to 4 days in a sealed container
- Freezer: Freeze in portions up to 3 months
- Reheat: On stove or microwave, add splash of coconut milk to refresh
FAQs
Can I use light coconut milk?
Yes, but the sauce will be thinner. Use cornstarch to thicken if needed.
Is Thai curry paste spicy?
It varies start with 1 tbsp and adjust to taste.
Do I need to steam the tempeh first?
Optional. Steaming can reduce bitterness, but pressure cooking in curry also mellows the flavor
More Vegan Instant Pot Favorites
- Love this flavor? Try our Maple Soy Tempeh Bowl
- Rotate your proteins with BBQ Tempeh Bites
- Or browse our Easy Vegan Instant Pot Recipes Guide
Vegan Thai Tempeh Coconut Curry (Instant Pot One-Pot Meal)
This vegan Thai coconut curry is made in the Instant Pot with tempeh, creamy coconut milk, bold red curry paste, and tender veggies. One-pot, plant-powered comfort food!
- Prep Time: 8 minutes
- Cook Time: 4 minutes
- Total Time: 20 minutes
- Yield: 3–4 servings 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: Thai-Inspired Vegan
Ingredients
1 block tempeh (8 oz), cubed
1 tbsp olive oil or neutral oil
1 small onion, chopped
2 cloves garlic, minced
1 tbsp grated ginger
2 tbsp Thai red curry paste (adjust to taste)
1 can (14 oz) full-fat coconut milk
1/2 cup vegetable broth
1 tbsp soy sauce or tamari
1 tsp maple syrup (optional)
1 cup chopped vegetables (bell pepper, zucchini, carrots, etc.)
Juice of 1/2 lime
Fresh cilantro and chili flakes (for garnish, optional)
Instructions
1. Turn Instant Pot to “Sauté.” Add oil, onion, garlic, and ginger. Cook 2–3 minutes.
2. Add curry paste and sauté 1 minute to bloom flavor.
3. Add tempeh, coconut milk, broth, soy sauce, maple syrup, and chopped vegetables. Stir well.
4. Seal lid and cook on High Pressure for 4 minutes.
5. Let pressure release naturally for 5 minutes, then quick release.
6. Stir in lime juice. Taste and adjust seasoning.
7. Serve hot over rice or noodles. Garnish with cilantro or chili flakes.
Notes
Add tofu cubes for extra protein.
Use green curry or peanut sauce as variation.
Spinach or kale can be stirred in post-cook.
Steaming tempeh first reduces bitterness but is optional.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 550mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 0mg