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Raw Green Thai Curry


• For the sauce:
• 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

For the courgette noodles:
• 5 courgettes
• 140g of bean sprouts
• 180g sugar snap peas
• 200g baby corn, sliced
• Raw cashews to garnish


1. Put all of the sauce ingredients into a blender and blend until smooth. Set aside.

2. Spiralize or finely slice the courgettes, and mix through the sauce. Next, add in the chopped vegetables and pack everything into containers and refrigerate until ready to serve. If you prefer you can make the sauce a day or so ahead and mix with the spiralized noodles just before serving.

3. Garnish with a sprinkle of cashews and coriander leaves just before eating.


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