The Raw Truth

Thai Curry

Thailand has been heavily influenced by Indian culture. India’s religion, music, and especially their food have all become part of Thailand’s

heritage. Curries are often thought of as an Indian thing, but Thai versions of curry are just as divine. Serve this dish with Tom Yum, if desired.

(Pictured here)

SERVES 4

CURRY SAUCE

1½-inch piece fresh ginger

1 cup soaked peanuts, drained

1 cup fresh, finely chopped young coconut meat

½ cup coconut water

1 tablespoon raw almond butter

2 teaspoons Bragg Liquid Aminos

1 clove garlic, pressed

1 teaspoon turmeric

1 teaspoon curry powder

Juice of 1 orange

1 Thai chile

¼ head cauliflower, diced

1 small carrot, shredded

¼ head red cabbage, shredded

½ large cucumber, peeled and cut into half-moons

Basil leaves, for garnish

Mung bean sprouts, for garnish

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.
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.