Sometimes, when the city you live in has declared eight snow emergencies before the typically snowiest month even shows up (March), you need to take a vacation. In your kitchen. I stopped by one of the countless Asian groceries on Eat Street on my way home from work today intending just to buy some coconuts, because I’ve had a hankering for all the coconut water I can get my hands on. But I also ended up with some Thai basil and chili peppers and another ingredient that I’ll hopefully post about in the next couple days. And I had some zucchini and root veggies at home and a little baggie full of dried mango from the co-op and everything was just screaming at me to whip up a raw curry sauce for some veggie noodles.
Heavily based on the Spicy Thai Noodles from the raw restaurant where I work, but with a few tweaks like sweetening it with soaked mango and employing Thai basil, this sauce is creamy and rich, with just a hint of heat for those phobic of THE SPICE. And by THE SPICE I mean a general spiciness, not any one in particular. Being a heat lover, I garnished my curry noodle bowl with some extra chili flakes, though you could certainly add more chili to the sauce itself. This golden sauce is great over chopped veggies like bell peppers, summer squash and greens, with zucchini or root vegetable noodles, or as a dip for crispy romaine leaves. Heck, you could even add it to sauteed veggies and cooked rice noodles – I don’t judge! :) I added some local micro greens, coconut flakes, cilantro, extra basil, and chopped macadamia nuts, but let your inner curry lover guide you wherever you need to go.
Golden Curry Sauce (raw, sugar-free, soy-free, gluten-free)
makes about 2 cups
1 large clove garlic
1 medium shallot, roughly chopped
1 red chili pepper, or to taste
a large chunk of ginger (maybe 1 1/2 to 2 tablespoons’ worth?)
1/4 cup dried mango, soaked in warm water for 15 minutes
a small handful of Thai basil leaves (regular basil is okay too!)
1 cup Thai young coconut meat, from 1-2 coconuts*
3/4-1 cup coconut water, more or less as needed*
1 teaspoon yellow curry powder
1/4 teaspoon salt**
In a high-speed blender or food processor, blend all the ingredients until smooth and creamy. If you are not using a high-speed blender like a Vita-Mix or Blendtec, you may need to chop the garlic, shallot, ginger and chili more finely before adding the other ingredients. Taste and adjust salt and seasonings as needed, and store in a covered container in the fridge. Toss with noodles and/or vegetables, or use as a dip.
*Because all coconuts are different, you may need more than what is recommended here; if your meat is particularly soft and wet, try adding less water or opening another coconut for its meat. Adjust the coconut water amount based on how thick or thin you’d like your final result to be.
**If you’re not avoiding soy and would like a more traditional Thai flavor, you could substitute some tamari for the salt.