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 divine. Serve this dish with Tom Yum , if desired.
Ingredients
Serves 4
Curry Sauce
1 1/2-inch piece fresh ginger
1 cup soaked peanuts, drained
1 cup fresh, finely chopped young coconut meat
1/2 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
1/4 head cauliflower, diced
1 small carrot, shredded
1/4 head red cabbage, shredded
1/2 large cucumber, peeled and cut into half-moons
Basil leaves, for garnish
Mung bean sprouts, for garnish
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Step 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.
Step 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.
Reprinted with permission from The Raw Truth: Recipes and Resources for the Living Foods Lifestyle by Jeremy A. Safron. Copyright © 2003, 2011 by Jeremy A. Safron; interior photographs copyright © 2011 by Eniko Perhacs; front cover photograph copyright © 2011 by Leo Gong. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc.
Jeremy Safron is the founder of Loving Foods, a raw foods educational resource company. He opened and operated one of the earliest living foods restaurants, The Raw Experience, on Maui from 1996—1999. Safron works as a consultant and adviser to several raw restaurants around the United States.