Tempeh & Green Beans in Spicy Peanut Sauce

There is nothing quite like a really good peanut sauce. No matter what time of the day it is, peanuts just make everything better. This peanut sauce recipe has a nice Thai flavor influenced by lime, coconut milk, and red curry paste. It goes great mixed with tempeh and fresh veggies or as a dipping sauce for spring rolls. You could also cook this up and add some noodles for a quick and tasty pasta dish. This dish works well with either firm tofu or tempeh. I’ve shared about our love for tempeh before, so I won’t go on and on about it here. But, I will say this, tempeh is a great source of protein for us herbivores. Serve this dish with some quinoa and you’ll have a protein-packed meal!

2 tablespoons peanut oil (or any veggie oil will work fine)
2 small chopped tomatoes
2 teaspoons red chili paste (or to taste)
1/2 cup coconut milk
3-4 tablespoons roasted ground peanuts
1 tablespoon sugar (brown, raw, or turbinado)
2 teaspoons lime juice
1 tablespoon soy sauce
1/2 tablespoon dried red chili flakes (or to taste)
2 cups tempeh, cut into pieces, about 1/2″ cubes
2 cups fresh green beans, cut about 1 1/2″ long

serves 2-3


In a large skillet or saute pan, heat up oil and add chopped tomatoes. Cook on medium to high heat until the tomatoes begin to disintegrate and look mushy. Add chili paste and cook until fragrant. Lower heat and add coconut milk, ground peanuts, sugar, lime juice, soy sauce and red chili flakes. Sauce will thicken a bit. Add tempeh and green beans and cook for about 5-6 minutes, or until green beans are tender. Taste sauce, add more of the above ingredients to taste if needed. Serve with brown rice or quinoa, and enjoy!

About Stephanie Watkins

Welcome to my blog, I'm Stephanie. I was born and raised in sunny California but now live with my husband in Malaysia. This is where I write, cook, and photograph our new life overseas. I love taking pictures, experiencing new cultures, and eating an animal-free and plant based diet.

11. July 2012 by Stephanie Watkins
Categories: Entrees | Tags: , , , , , , , | 6 comments

Comments (6)

  1. Wow–this looks gorgeous and delicious!
    Just wondering, is there supposed to be peanut butter in here in addition to the peanuts? I only ask because I noticed your penang curry recipe has both, and since this is a peanut sauce I wondered.
    Thanks–looking forward to trying it!

    • Hi Angela! Thanks for your question. I got this recipe while we were in Thailand and it does not call for peanut butter. BUT, I actually made this again last night with a spoonfull of peanut butter and it was great. So if you have some PB and want to add it in for a more richer taste, go for it! I hope you like it! :-)

  2. I love your name!

  3. do you mean red curry paste rather than red chili paste? making this now and a little confused…

    • Red chili paste is what I try to use in this recipe, but if you have curry paste, you can use that too :-)

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