Thai Curry
A fresh and vibrant raw Thai curry featuring a creamy peanut-coconut sauce with aromatic spices, served with crisp vegetables and topped with fresh herbs and sprouts.
4 servings
15 min
Ingredients
- •1 piece fresh ginger
- •1 cup soaked peanuts
- •1 cup young coconut meat
- •½ cup coconut water
- •1 tablespoon raw almond butter
- •2 teaspoons Bragg Liquid Aminos
- •1 clove garlic
- •1 teaspoon turmeric
- •1 teaspoon curry powder
- •1 whole orange juice
- •1 whole Thai chile
- •¼ head cauliflower
- •1 small carrot
- •¼ head red cabbage
- •½ large cucumber
- •1 handful basil leaves
- •½ cup mung bean sprouts
- •for garnish
Cooking Instructions
- 1.
To prepare the sauce, finely grate the ginger on a ginger grater or fine grater to extract the juice (you should have about 1 tablespoon). Place the ginger juice, peanuts, coconut meat, coconut water, almond butter, Braggs, garlic, turmeric, curry powder, and orange juice in a blender and blend until smooth. Add the Thai chile to taste.
10 min
- 2.
Place the cauliflower, carrot, cabbage, and cucumber in a bowl. Pour the sauce over the vegetables, garnish with the basil and bean sprouts, and serve.
5 min