#SundaySupper: Red Curry Tempeh Pie

Hmmm pie. For me, pie is always referred to something sweets, fruits, or seasonal. Part of the reasons might be my likeness of strawberry fruits during Summer. However, today’s recipe won’t say anything related to sweets at all.

Back in Asia, we often have tempeh daily since the price is very cheap. You can get a block of tempeh for less than $1 – still fresh and wrapped in banana leaves. While in US, you have to pay about $3.50 for frozen tempeh. We actually found one seller for fresh tempeh and they sell it for $5, however it takes us almost 2 hours to buy them. So, with today’s economy gas price, let’s just atick with frozen for now.

So, what is tempeh? Tempeh is a fermented soy product from Indonesia. This tempeh is made with soybeans and incubated with methods that make this tempeh firm and fresh by using traditional Indonesian techniques. Because of the firm texture, Indonesian style tempeh can be cut into very small, thin strips that will not fall apart during cooking and will bring the goodness of soy to a variety dishes.

There are so many ways to eat tempeh – from deep fried, baked, steamed, or even use it as condiments aka chili sauce. However today I’ll take you to a whole new world of tempeh, twisted in Thai version and baked as a pie dish.


  • 1 cup bell pepper in assorted colors, diced
  • 1 cup frozen mixed vegetables
  • 1 cup onion, diced
  • 3 cloves garlic, minced
  • 1 package tempeh, chopped into 1″ cubes
  • ½ cup milk
  • ½ cup water
  • 3 tbs fish sauce
  • 2 tbs lime juice
  • 2 oz red curry paste
  • 2 tbs all purpose flour
  • Sprinkle of sugar
  • 1 tbs oil
  • 2 puff pastry (1 package), thawed
  • 1 egg yolk


  1. In a wok, heat 1 tbs oil and cook onion, garlic, bell pepper over medium-high heat. Saute for about 3 minutes, then add the vegetables and tempeh. Cook for another 2-3 minutes.
  2. Add the red curry paste, stir well and add water, fish sauce, lime juice, and sugar.
  3. Cook for another 1-2 minutes, then add milk. Lastly, add the flour and mix well.
  4. Preheat the oven to 375°F.
  5. Roll out the puff pastry on a floured surface and flatten it. Cut the puff pastry to the size of your baking dish – for bottom and top. Place cut puff pastry, then filled the baking dish with tempeh mixture.
  6. Cover the top with puff pastry and brush with egg yolk.
  7. Bake in the oven for about 20 minutes, or until golden crust.

For printed recipe, please click here.

As you may have noticed, when the #SundaySupper Team does something, we come together and do it with a bang. Check out these additional recipes, perfect to take to someone who you want to make feel special this month.

Do you want to get your own Easy as Pie Dish?  Chantal is offering  will be 20% OFF of ALL Chantal Pie dishes on www.chantal.com. BAKE4CURE must be entered at checkout to receive the pie dish discount. The coupon discount code is active October 16, 2012 through October 30, 2012.



  1. This looks delicious! I love curry and I would have never thought to put it in a pie. Thanks for sharing!

  2. veronica gantley says:

    I so can make this. I am usually crust challenged, but I can buy puff pastry. I have never had tempha before. I will have to give it a try.

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