Worth a trip

Thai Curry

Name: Thai Curry
Cuisine: thai
Ingredients: 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

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

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.
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.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions