Thai Curry Recipe
- 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
- 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.
- 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.
