Raw Thai Curry

This raw Thai curry salad dressing adds a new taste to your salads. You can pour it over any vegetable including cauliflower, broccoli, mushrooms, green beans, peas, sugarsnap peas, courgette (zucchini), asparagus tips, tomatoes or cucumber. To improve or soften the texture of the vegetables you can marinade them for a while in olive oil, lemon juice and a little Himalayan salt and then drain before coating with the sauce. To make "rice" simply put some parsnips or some cauliflower into a food processor and process until rice-like pieces are formed. Even if you don't like either vegetable on its own by the time you have added your vegetables and sauce, you won't be able to tell what the rice is and you'll feel as if you're eating a much "rounder" meal. This recipe makes enough sauce to eat with 2 large helpings of vegetables.


  • 2 avocados
  • 2 (dried) lime leaves
  • 1/4 - 1/2 fresh chilli
  • 1 teaspoon of lime juice
  • 2 cm of lemon grass stem
  • 1.5cm cube of fresh ginger
  • 1/2 loosely packed cup of fresh coriander (cilantro)
  • 1/2 - 1 cup of pure water (depends on how creamy and thick you like it)
  • 1/2 Tablespoon of curry powder


  1. Blend all ingredients together, either in a blender or food processor until everything is fully blended.
  2. Taste test.
  3. Add more water if you'd like the raw Thai curry sauce to be runnier.
  4. Add more lemon, a tomato and/or avocado if it's too hot.

Reproduced with permission from Karen Knowler, The Raw Food Coach publishes "Successfully Raw" - a free weekly eZine for raw food lovers everywhere. If you're ready to look good, feel great and create a raw life you love get your FREE tips, tools and recipes now at www.TheRawFoodCoach.com

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