You’ve got to try this guys! Coconut Thai curry bursting with healthy crunchy raw veggies – this is literally a taste explosion (in a good way!).
This is an adaptation of Tanya’s Thai Raw Kelp Noodles – I bought the kindle version of her Uncook Book over Christmas and have been browsing through all the incredible recipes since. So here’s my version and what a revelation, I love this uncooked spicy fresh sauce as its so fresh, flavoursome and zingy.
And of course I’ve added all the veg I had in my fridge (you don’t need to but I always think the more veg the better so that you get as vitamins and minerals as possible).
A little note, if you don’t like your veg too crunchy leave the curry to stand for at least 30 minutes and the veg will soften a little. This makes a generous very two potions or three smaller ones so I took some to work the next day with quinoa – delicious. And if you want a completely ‘raw’ version you can make you’re own raw coconut milk by following this method.
I would love you to let me know if you make this, I certainly can’t wait to make it again. I think I’ll mix it up and serve with either wholesome wild rice or courgetti (or both).
I hope you like this my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x
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