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Thai Green Curry Sauce, served with Caramelized Tofu, Hon Shimeji Mushrooms & Veggies. Sometimes, making your own healthier version is worth the time and effort. And the taste is absolutely dreamy! Or should I say exotic?

If you are a curry and Thai food lover like me then here is another super yummy and healthy recipe for you! Obviously, this GREEN THAI CURRY is total remake of the original, being not only vegan, but also healthier, low in fat and free of refined sugar.

This is the second time I am using cauliflower in my Thai recipe to make the sauce nice and creamy without using a cream. Altough, this dish is not completely fat free, it is a lot less fatty this way. And trust me, you will not even know that the cream is not there, which is the best part. My daughter certainly couldn’t tell, because she asked me what other ingredients I was using besides the coconut cream, lol.

And in the case you would like to make more for and store it in a freezer, that is perfectly fine too. I would only suggest using no more than 1 cup of water for it to remain more like a paste. You will add more water later when you will heating it up.

Now I would like to mention the White Hon Shimeji Mushrooms that I was experimenting for the first time. They are delicious and very easy to prepare, however, my way is the very basic. Since I saw multiple recipes online, I am guessing there must be endless ways how to cook them.

As far the noodles, that is totally up to you! I love these Mung Bean Vermicelli, also called Cellophane Noodles, but you can use rice or pad Thai noodles for example. And if you want this meal to be more hearty then I would suggest brown rice, or even red rice! Well, let me know what you think, because I would love to hear your questions, suggestions and feed back. Thank you so much for visiting.


Green Thai Curry Sauce, served with Caramelized Tofu, Hon Shimeji Mushrooms & Veggies
Prep Time20 mins
Active Time45 mins
Total Time1 hr 5 mins
Course: dinner, lunch, Main Course
Cuisine: Thai, Vegan
Keyword: curry, Gluten Free, green curry, green Thai curry, refined sugar free, Vegan
Yield: 4
Author: Lena Novak – Lena’s Vegan Living


  • Food processor, steamer, spatula


  • ½ cauliflower
  • 1 cup of coconut water (or just filtered water)
  • 2 cups fresh coriander thick stems removed
  • 2 shallot onions diced
  • 6 garlic cloves diced
  • 1 tbsp fresh ginger minced
  • 2 tbsp lime juice fresh squeezed
  • 1 stalk lemon grass cut into ½ inch pieces
  • 1 green chili pepper sliced, you may add more if you like
  • 1 tbsp Wakame flakes or Nori sheets
  • 2 tbsp cold pressed coconut oil
  • 3 tbsp Maple syrup
  • SPICES for Sauce
  • 1 tbsp turmeric
  • ½ tsp black pepper
  • 1 tsp cumin powder
  • 1 tsp ground coriander
  • Himalayan pink salt to taste
  • 350 gr organic firm tofu
  • 2 tbsp low sodium Tamari
  • 2 tbsp Maple syrup
  • 1 tsp garlic powder
  • 2 tbsp grape seed oil or oil of your choice
  • 2 tbsp grape seed oil or oil of your choice
  • Black pepper to taste
  • Himalayan pink salt to taste
  • 1 large or two small Broccoli
  • Himalayan pink salt t taste
  • Garlic powder to taste
  • ¼ cup water
  • 1 cup Shredded red cabbage
  • ½ cup Scallions sliced
  • ½ cup Fresh coriander leaves


  • Clean the cauliflower and cut one half into few smaller pieces
  • Bring 1 cup of water into boil and drop in the cauliflower pieces with a pinch of salt.
  • After the water boils again, reduce the heat and cook 15minutes under the lid until soft.
  • In the meantime, sauté diced shallot onion for few seconds on a hot coconut oil and gradually add sliced chili pepper, garlic, ginger and stir for few second.
  • Add all the spices, reduce the heat and sauté for couple of minutes.
  • Blend all the rest sauce ingredients in a food processor, except lemon grass.
  • Transfer to a pot, add the lemon grass and bring to a boil.
  • Turn off the heat and set aside.
  • Cut tofu into equal cubes, about ½ inch X ½ inch or 1cm X 1cm.
  • Heat up the oil on a frying pan sauté the tofu with tamari, maple syrup and garlic powder.
  • Try flipping them with spatula to get them evenly golden brown on all sides. It side takes only few seconds so make sure they will not burn.
  • Wash and cut the bottom of mushrooms.
  • Heat up the oil on a frying pan sauté the mushroom with black pepper until golden brown. You may add pinch of salt at the end.
  • Wash and cut out the florets for broccoli.
  • You may use steamer or just a pot with 1 inch / 2 cm of water to steam them for 5 to 6 minutes.
  • When ready, add pinch of salt and garlic powder.
  • Serve with Mung Bean Vermicelli, or noodles of your choice. Rice would be fine as well.


As I mentioned earlier, you can store this sauce in a freezer, while skipping that 1 cup of coconut water, which can be added later. Otherwise, the cooked sauce can be stored in a refrigerator for minimum 3 days maximum 5, as long as it’s properly sealed in a container. 
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