I don't have an exact recipe for the curry because I tend to just put things together and don't measure. I buy freshly grated mature coconut at Flemington Market and low temp dehydrate it then grind it into a powder in the Vitamix blender - you can use it fresh as well but it blends smoother if it's dehydrated and made into a "flour". I put about a cup or two of it in the Vitamix with some cashews, garlic, ginger, lime leaves, vegan thai red or green curry paste (you can make your own fresh if you have time), celtic or other highly mineralizied salt to taste, fresh thai chilis to taste and water to get it moving....blend till smooth and creamy/silky, pour over bite sized veggies that have been tossed sparingly with a little sesame oil and soy sauce (a sprinkle bit so they don't dry out) and dehydrate. Obviously the longer you dehydrate it the softer the veggies get - you can dehydrate them a head of time and put the sauce on part way through the dehydration process or you can just have the sauce on crunchy raw veggies - we like it any way we do it. Hope that's not too vague! It's just a basic coconut/nut creme sauce with curry added. I have made it with the young thai coconut meat and find it is far too sweet, we much prefer the more subdued, mature coconut.
Oct 9-08 Update: made it again for tonight's DVD night and used one of the wild young coconuts that Steve brought down from QLD. The water was not sweet and the flesh was thick and firm = perfect!!!!
Sounds delicious… I'm in.
Posted by: Celeste McGrath | March 16, 2010 at 10:52 PM