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 If you like the content that I’m sharing on this blog, please subscribe to my updates above and follow me on Bloglovin!
I'd love to know if you made this recipe.
Use #RebelRecipes and tag @RebelRecipes