A fresh take on green curry. Served with spiralised noodles for a soft crunch, and kelp noodles to mimic rice noodles. The homemade chili oil packs a punch! We've been adding it to everything. And eating the marinated cashew nuts by the handful.
This is a dish made as part of the Matthew Kenney Cuisine Academy: Level I - Fundamentals of Raw Cuisine. For copyright purposes I cannot share the recipe, but I will share the photos and main ingredients here.
INGREDIENTS & ASSEMBLY
coconut milk • lemongrass • lime • fresh chili/herbs • spiralised vegetable noodles • kelp noodles • avocado • marinated mushrooms • marinated coriander cashews • chili oil
The green curry sauce is as simple as turning on a blender. Assemble with spiralised vegetables, and soften the kelp noodles in warm water/baking soda before rinsing and adding with the vegetable noodles. Mix with sauce, and top with fresh herbs, the marinated mushrooms and the coriander cashews.