Raw Food: Raw Thai Curry Recipe

You don’t need to sacrifice flavor to maintain a raw foods diet. Try this healthful Raw Thai Curry recipe to experience the richness of uncooked flavors.

| June 2012

  • Whether you’re just discovering raw foods or already well-versed in kimchee and wheatgrass, this revised edition of “The Raw Truth,” by Jeremy A. Safron, combines a wealth of raw foods know-how with diverse and delicious recipes.
    Photo courtesy Celestial Arts (c) 2011
  • Curries are often thought of as an Indian thing, but Thai versions are just as divine. Try a Raw Thai Curry recipe for the full-flavored experience.
    Photo courtesy Celestial Arts (c) 2011

Who needs the heat when raw food has so much sizzle? The Raw Truth (Celestial Arts, 2011), by raw foods pioneer Jeremy A. Safron, is a cookbook that offers a wealth of raw foods expertise with an array of delicious, flavor-packed recipes, raw food techniques and transitioning tips that include everything one needs to know in order to take advantage of this healthy lifestyle. The following Raw Thai Curry recipe has been excerpted from the chapter “Entrees.”  

Raw Thai Curry

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 as divine. Serve this dish with Tom Yum, if desired. 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

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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