- RecipesThai Green Curry
Thai Green Curry Recipe
By Lena's Vegan Living
🔪Prep Time: 20 mins
👩🍳Cook Time: 45 mins
FOR THE SAUCE
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
SAUTÉ HON SHIMEJI MUSHROOMS
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
1FOR THE SAUCE
2Clean the cauliflower and cut one half into few smaller pieces
3Bring 1 cup of water into boil and drop in the cauliflower pieces with a pinch of salt.
4After the water boils again, reduce the heat and cook 15minutes under the lid until soft.
5In 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.
6Add all the spices, reduce the heat and sauté for couple of minutes.
7Blend all the rest sauce ingredients in a food processor, except lemon grass.
8Transfer to a pot, add the lemon grass and bring to a boil.
9Turn off the heat and set aside.
11Cut tofu into equal cubes, about ½ inch X ½ inch or 1cm X 1cm.
12Heat up the oil on a frying pan sauté the tofu with tamari, maple syrup and garlic powder.
13Try 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.
14SAUTÉ HON SHIMEJI MUSHROOMS
15Wash and cut the bottom of mushrooms.
16Heat 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.
18Wash and cut out the florets for broccoli.
19You may use steamer or just a pot with 1 inch / 2 cm of water to steam them for 5 to 6 minutes.
20When ready, add pinch of salt and garlic powder.
21Serve with Mung Bean Vermicelli, or noodles of your choice. Rice would be fine as well.
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