• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Thai Curry

  • 4servings

Add to MenuAdd to Calendar

Source: www.epicurious.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, E
MineralsZinc, Copper, Chromium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2-inch piece fresh ginger

  2. 1 cup soaked peanuts, drained

  3. 1 cup fresh, finely chopped young coconut meat

  4. 1/2 cup coconut water

  5. 1 tablespoon raw almond butter

  6. 2 teaspoons Bragg Liquid Aminos

  7. 1 clove garlic, pressed

  8. 1 teaspoon turmeric

  9. 1 teaspoon curry powder

  10. Juice of 1 orange

  11. 1 Thai chile

  12. 1/4 head cauliflower, diced

  13. 1 small carrot, shredded

  14. 1/4 head red cabbage, shredded

  15. 1/2 large cucumber, peeled and cut into half-moons

  16. Basil leaves, for garnish

  17. Mung bean sprouts, for garnish

Instructions Jump to Ingredients ↑

  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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback