Delicious exotic recipe to try. Exotic because of the ingredients I used to achieve a taste familiar to the lovers of Thailand and the Thai cuisine. However, since I wanted to make it vegan, I did not use any fish sauce. To top up the zucchini pasta I used my Thai Basil Pesto. You can find the recipe in my new 12 UNUSUAL RAW VEGAN PESTO RECIPES e-book.
Thai basil is rather easy to grow, so give it a try. You can also get some fresh Thai basil leaves at Asian grocers and well stocked supermarkets.
Ingredients:
for the pasta
- 1 medium large zucchini per person
- pinch Celtic sea salt
- 1/4 cup coconut water
- 1/2 cup young coconut
- 1/4 inch chunk of fresh ginger
- 1 garlic clove
- 1/2 tsp fresh lemon grass, chopped
- 1 small hot chili pepper, optional
- 1 Tbsp virgin olive oil
- 2 Tbsp freshly pressed lime juice
- pinch of Celtic sea salt to balance the taste
for the garnish
- 1/2 cup of raw vegan Thai Basil Pesto, use more as needed
- fresh Thai basil leaves
- red currants, when in season
Method:
- Make zucchini "pasta" using spiralizer, mandolin or a vegetable peeler.
- In a large enough bowl gently mix the spiralized zucchini with a pinch of salt. This will allow zucchini to soften a bit.
- Using a blender process all the listed ingredients into a creamy coconut sauce. Adjust the taste and consistency to your personal liking.
- Gently squeeze the excess liquid from the zucchini noodles. Add the coconut sauce and mix well. Add half of the Thai basil pesto and mix again.
- Portion out the noodles into individual bowls.
- Garnish with Thai basil pesto, fresh Thai basil leaves and red currants, if using. Enjoy in good company!
Tip: Instead of red currants use chopped mango. If you do not have young coconut, you can make the coconut sauce using Thai style coconut milk and some peeled and seeded zucchini. Spice it adequately with ginger, garlic and lemon grass.
In radiant health, passionately raw - Dominique
Dominique Allmon©2023