Thai Coconut Curry Raw Vegan Recipes

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THAI COCONUT CURRY (RAW VEGAN)



Thai Coconut Curry (Raw Vegan) image

Delicious raw curry which is very adaptable to what you have on hand. Use any veggies you like. You can even throw in some mango!! YUMMY!

Provided by Mindelicious

Categories     Curries

Time 15m

Yield 2 serving(s)

Number Of Ingredients 19

1 young thai coconut, water & meat
2 tablespoons Braggs liquid aminos
2 tablespoons olive oil
2 tablespoons lime juice
2 garlic cloves
1 tablespoon ginger
1 tablespoon curry powder
1 tablespoon liquid sweetener, of your choice or 1 -2 dates
diced avocado
sliced portobello mushroom (shiitakes or criminis also work)
cherry tomatoes
red bell pepper
carrot
snap peas
green onion
jalapeno
mixed sprouts
cilantro
mango

Steps:

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

Nutrition Facts : Calories 166.1, Fat 14.1, SaturatedFat 2, Sodium 3.6, Carbohydrate 10.6, Fiber 1.5, Sugar 4.6, Protein 1

THAI-INSPIRED VEGAN COCONUT CURRY



Thai-Inspired Vegan Coconut Curry image

Delicious vegan Thai coconut curry with panang curry paste. Serve over white rice.

Provided by rachel

Categories     World Cuisine Recipes     Asian     Thai     Main Dishes     Curry

Time 50m

Yield 4

Number Of Ingredients 8

2 tablespoons vegetable oil, divided, or as needed
1 (12 ounce) package extra-firm tofu, cubed
½ medium yellow onion, thinly sliced
4 teaspoons panang curry paste
1 (14 ounce) can coconut milk
1 cup vegetable broth
4 large red potatoes, peeled and cubed
¼ cup string beans

Steps:

  • Heat 1 tablespoon oil in a nonstick frying pan over medium-high heat. Add tofu and fry on all sides until golden, 5 to 7 minutes. Remove from heat.
  • While tofu is frying, heat remaining oil in a separate pan over medium heat. Saute onion until soft, 5 to 7 minutes. Stir in curry paste. Pour in coconut milk and vegetable broth; bring to a boil. Add potatoes, reduce heat, and simmer, covering the pot loosely, until potatoes are halfway cooked, about 10 minutes.
  • Stir in beans and continue to simmer until potatoes are almost soft, about 5 minutes more. Stir in tofu and heat through, about 5 minutes. Serve in individual bowls.

Nutrition Facts : Calories 594.1 calories, Carbohydrate 66.7 g, Fat 32.4 g, Fiber 8.3 g, Protein 16.3 g, SaturatedFat 20.3 g, Sodium 252.7 mg, Sugar 5.8 g

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