THAI GREEN CURRY

Lena Novak - Lena's Vegan Living

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

Vegan - Gluten Free

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Course dinner, lunch, Main Course

Cuisine Thai, Vegan

Servings

Calories 527 kcal

Equipment

Food processor
Spatula

Ingredients

FOR THE SAUCE
½ cauliflower
1 cup of coconut 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
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
CARAMELIZED TOFU
350 g 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
SAUTÉ HON SHIMEJI MUSHROOMS
2 tbsp grape seed oil or oil of your choice
Black pepper to taste
Himalayan pink salt to taste
STEAM BROCCOLI
1 large or two small Broccoli
Himalayan pink salt t taste
Garlic powder to taste
¼ cup water
TO GARNISH
1 cup Shredded red cabbage
½ cup Scallions sliced
½ cup Fresh coriander leaves

Instructions

FOR THE SAUCE
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.
CARAMELIZED TOFU
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. each side takes only few seconds so make sure they will not burn.
SAUTÉ HON SHIMEJI MUSHROOMS
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.
STEAM BROCCOLI
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.

Notes

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.

Nutrition

Serving: 597gCalories: 527kcalCarbohydrates: 79gProtein: 17gFat: 16gSaturated Fat: 2.5gPolyunsaturated Fat: 7.088gSodium: 475mgPotassium: 921mgFiber: 9gSugar: 20gVitamin A: 46.94IUVitamin C: 126mgCalcium: 242mgIron: 3.2mg

Keyword how to make green curry, how to make vegan Thai curry, Thai inspired green curry recipe, vegan Thai curry recipe