This recipe is simple and really tasty with the sweet and savoury tones of a green thai curry along with its spicy kick. This dish is great to try if you’re allergic to nuts and struggle to find raw recipes that won’t bring you out in hives!
For the noodles;
4-6 courgettes (1-1.5 per person)
Drizzle of organic extra virgin olive oil
For the thai sauce;
1 large ripe mango
1 garlic clove
1/2 medium sized red chilli pepper (with seeds for more heat)
Handful of fresh coriander
3 teaspoons of tahini (or peanut butter)
1/2 teaspoon Himalayan or sea salt
Peel and spiralise courgettes. If you don’t have a spiraliser, use a peeler to peel the flesh into long, pasta like ribbons. Sprinkle with a dash of organic extra virgin olive oil (optional) and rub together. Leave to one side.
Blitz the thai sauce ingredients together in a Vitamix or blender until smooth and creamy.
Add the thai sauce to the spiralised courgette and mix well. Serve with avocado and chopped coriander.
Want a raw dessert? Try this…