Yield1 greedy person who likes seconds and thirds
1 cup coconut milk, *
½ cup pine nuts
2 clove garlic
1 teaspoon lemongrass, chopped
1 tablespoon ginger, grated
1 teaspoon lime rind
1 green pepper
1 cup yellow baby tomatoes
1 small cauliflower
½ teaspoon green chilli pepper, finely chopped
½ teaspoon thai stir-fri mix herbs, **
Add the cauliflower florets to the food processor and pulse briefly until it has a rice consistency. Set aside.
Add all the ingredients except the tomatoes and half the green pepper to the blender and whizz for a minute or so. Pour this sauce on the cauliflower and mix in.
Chop the tomatoes in half and chop the green pepper in to bite size chunks. Add these to the curry. It doesn’t have to be yellow tomatoes but I find the sweetness of them really adds to the dish.
- I actually made the coconut milk myself by blending the water from two coconuts with about a cup of coconut meat (mature coconuts). After I’d blended I had to strain the liquid to get the milk. It’s a lot of faffing around, you might prefer to source raw coconut milk.
- This was a bag of dried herbs which contained lemon grass, basil, cloves, fennel, coriander and garlic, I don’t think it would make or break the recipe!
Tahiti's ThoughtsBy tahiti
Thai green curry was my favourite cooked food and I really wanted to find a raw equivalent. This is my first attempt at a recipe. I think it was quite tasty but maybe a bit too spicy!
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