Serves 4
35 min
Thai Curry
Recipe GLPRe3e8d5f9a3b267
A vibrant, plant-based Thai curry featuring a creamy peanut and coconut sauce infused with ginger, turmeric, and curry spices. Fresh vegetables like cauliflower, carrot, cabbage, and cucumber are tossed with the smooth sauce and topped with fragrant basil and mung bean sprouts for a refreshing, wholesome main course.
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Ingredients
1½ inch piece Fresh ginger, 1 1/2-inch piece
1 cup Soaked peanuts, drained
1 cup Fresh young coconut meat, finely chopped
½ cup Coconut water
1 tablespoon Raw almond butter
2 teaspoons Bragg Liquid Aminos
1 Garlic clove, pressed
1 teaspoon Turmeric powder
1 teaspoon Curry powder
1 orange Fresh orange juice, from 1 orange
1 Thai chile
¼ head Cauliflower florets, diced
1 small Small carrot, shredded
¼ head Red cabbage, shredded
½ large Cucumber, peeled and sliced into half-moons
Fresh basil leaves, for garnish
Mung bean sprouts, for garnish
Directions
Finely grate the ginger using a microplane or fine grater, pressing to extract the juice—you should yield about 1 tablespoon of ginger juice. Reserve the juice, discarding the solids.
Add the ginger juice, peanuts, coconut meat, coconut water, almond butter, Bragg Liquid Aminos, pressed garlic, turmeric, curry powder, and orange juice to a blender. Blend on high speed until the mixture becomes completely smooth and creamy.
Taste the sauce and add the Thai chile gradually, blending between additions, until you reach your desired level of heat. Blend until fully incorporated.
Combine the diced cauliflower, shredded carrot, shredded red cabbage, and cucumber half-moons in a large serving bowl.
Pour the prepared curry sauce evenly over the vegetables and toss gently to coat.
Garnish generously with fresh basil leaves and mung bean sprouts. Serve immediately.
