Thai Curry

Name: Thai Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 1 Tbsp raw almond butter; 1 leave Basil , for garnish; 2 teaspoons Bragg Liquid Aminos; 1 small carrot, shredded; 0 heads cauliflower, diced; 118 milliliters coconut water; 1 larges cucumber, peeled and cut into half-moons; 1 teaspoon curry powder; 1 inches fresh ginger; 1 clove garlic, pressed; 1 Juice of orange; 237 milliliters fresh, finely chopped young coconut meat; 4 servings Mung bean sprouts, for garnish; 237 milliliters soaked peanuts, drained; 0 heads red cabbage, shredded; 1 Thai chile; 1 teaspoon turmeric

The recipe Thai Curry is ready in approximately 45 minutes and is definitely a super gluten free and dairy free option for lovers of Asian food. This recipe serves 4. This main course has 356 calories, 26g of protein, and 22g of fat per serving. This recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of garlic, juice of orange, thai chile, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the peanuts you could follow this main course with the Single-Girl Melty Chocolate Peanut Butter Cake as a dessert.

Instructions

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).

Ingredients you will need

Sauce

Ginger

Juice

Equipment you will use

Grater

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.

Ingredients you will need

Almond Butter

Coconut Water

Coconut Meat

Curry Powder

Ginger Juice

Orange Juice

Turmeric

Peanuts

Garlic

Equipment you will use

Blender

Add the Thai chile to taste.

Ingredients you will need

Thai Chili

Place the cauliflower, carrot, cabbage, and cucumber in a bowl.

Ingredients you will need

Cauliflower

Cucumber

Cabbage

Carrot

Equipment you will use

Bowl

Pour the sauce over the vegetables, garnish with the basil and bean sprouts, and serve.

Ingredients you will need

Bean Sprouts

Vegetable

Basil

Sauce

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—199

Safron works as a consultant and adviser to several raw restaurants around the United States.

Equipment

Grater

Blender

Bowl

Ingredients

Servings:

1Tbsp

raw almond butter 1leave

Basil , for garnish 2teaspoons

Bragg Liquid Aminos 1small

carrot, shredded 0heads

cauliflower, diced 118milliliters

coconut water 1larges

cucumber, peeled and cut into half-moons 1teaspoon

curry powder 1inches

fresh ginger 1clove

garlic, pressed 1

Juice of orange 237milliliters

fresh, finely chopped young coconut meat 4servings

Mung bean sprouts, for garnish 237milliliters

soaked peanuts, drained 0heads

red cabbage, shredded 1

Thai chile 1teaspoon

turmeric

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Essay Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.