Raw Green Thai Curry
Experience the freshness of courgette noodles mixed with a zesty coconut curry sauce, topped with cashews and coriander—perfectly balanced and refreshing!
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Cooking tools:
- Blender
- Spiralizer
- Kitchen scale
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Spatula
- Airtight container
- Refrigerator
Ingredients
- 5 courgettes
- 140g of bean sprouts
- 180g sugar snap peas
- 200g baby corn, sliced
- Raw cashews to garnish
- 45g dried or fresh curry leaves
- 8-10 Medjools dates
- 30g RAW Cashew Butter
- 35g raw cashew nuts, soaked for 30 minutes and drained
- ½ cup water
- juice of ½ a lime
- 50g cup coriander, chopped
- 140g coconut milk
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp dried lemongrass
- 1 tsp fresh chilli, chopped
- 1 tsp ginger root, gated
- 1 tsp ground coriander
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