Thai Curry
Serves: 4
Terry Wiza
1 January 1970
Based on User reviews:
54
Spice
56
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Peanut (soaked, drained)2 tsps
Bragg Liquid Aminos1 clove
Garlic (pressed)1 tsp
Turmeric1 tsp
Curry Powder1 small
Carrot (shredded)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)
2
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
3
Add the Thai chile to taste
4
Place the cauliflower, carrot, cabbage, and cucumber in a bowl
5
Pour the sauce over the vegetables, garnish with the basil and bean sprouts, and serve
6
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)
7
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
8
Add the Thai chile to taste
9
Place the cauliflower, carrot, cabbage, and cucumber in a bowl
10
Pour the sauce over the vegetables, garnish with the basil and bean sprouts, and serve