Thai Coconut Curry Raw Vegan Food

THAI COCONUT CURRY (RAW VEGAN)

Steps:

• Chop up any veggies you like.
• Blend all of the soup ingredients.
• Pour the soup over the chopped veggies - ENJOY!

GREEN THAI COCONUT CURRY CHICKEN WRAPS

Steps:

• To make filling:.
• In medium bowl, whisk together coconut milk and curry paste till smooth. Stir in cilantro, chicken, carrots, green onions and peanuts. Toss to coat.
• To assemble:.
• Arrange tortillas in single layer on flat surface. Place one quarter of chicken down center of each tortilla. Top with lettuce. Roll up tortillas burrito-style, tucking ends in and wrappeing each up snugly. Cut each in half. Serve immediately or wrap in plastic wrap and refrigerate.

VEGAN THAI CURRY

Steps:

• Heat oven to 200C/180C fan/ gas 6. To make the curry, toss the aubergines and red pepper in a roasting tin with 1 tbsp coconut oil, and roast for 20-25 mins until they are softened.
• Meanwhile, make the paste. Put all the ingredients in a food processor and blend until smooth.
• Heat the sesame oil and remaining coconut oil in a frying pan or wok. Add the paste and fry for 1-2 mins, then stir in the green beans and fry for another 1-2 mins.
• Add the vegetable stock, mixing well, followed by the roasted vegetables and the solid coconut cream from the top of the can of coconut milk. Give it all a good stir, bring to the boil, then allow it to simmer for 4-5 mins.
• Meanwhile, cook the buckwheat noodles following pack instructions.
• Add the cashews and desiccated coconut to the curry. Divide the drained noodles between three bowls, top with the curry, squeeze over some lime juice and garnish with red chilli.

THAI YELLOW CURRY - VEGAN

Steps:

• In a deep frying pan or wok, heat oil over medium heat until hot.
• Add curry paste and garlic and cook, stirring for about 30 seconds.
• Slowly stir in coconut milk and vegetable broth.
• Reduce heat to simmer; add potatoes and cook for 10 to 15 minutes.
• Add ginger, onion, and peppers; cook until tender, about 7 minutes.
• Add carrots, mushrooms, soy sauce, and brown sugar.
• When heated through, serve over individual plates of hot rice.
• Garnish with cilantro.