Serves 4 as a main dish
For the raw Thai curry paste:
1 tbsp raw almond butter
1/2 tbsp organic apple cider vinegar
1/2 tbsp gluten-free Tamari soy sauce
1 to 2 cloves garlic, crushed and finely minced
A small handful of fresh basil, roughly chopped
A small handful of fresh coriander, roughly chopped
1/2-1 chilli, deseeded and finely chopped
1/2 tsp raw sesame oil
1/2 tsp grated fresh ginger
1 lemongrass stalk, chopped finely and crushed
For the curry:
100g (3/4-1 cup) per person of prepared raw vegetables (peas, bell peppers etc.).
For the rice:
Approximately 1/4 of a head of cauliflower per person
In a small bowl, whisk the nut butter with 1/2 tablespoon of water and all the remaining curry paste ingredients. If the mixture is hard to combine add a little more water but be careful not to make the sauce too runny. Add the prepared vegetables to the curry sauce and set aside until needed.
Either chop the cauliflower into rice-sized nibs, or pulse gently in a food processor until you have a rice like consistency.
Serve the dish immediately; check and season the Thai curry and serve alongside the cauliflower rice.