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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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:
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 |
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.
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