2 medium zucchini
1 large carrot, peeled
1 red capsicum, sliced into thin strips
¼ cup diced green onion
¼ cup chopped fresh coriander
⅓ cup Awesome Thai Sauce (plus a little extra to drizzle on top)
Thai Sauce:
1 tablespoon coconut oil
1 large brown onion, finely chopped
¼ cup toasted hazelnuts (almonds or cashews okay)
1 tablespoon grated ginger (or 1 teaspoon ginger powder)
3 cloves garlic, diced
2 teaspoons mild curry powder
1 teaspoon turmeric powder
½ teaspoon salt
1 teaspoon chilli flakes
3-4 peels of both orange and lime skin
1 tablespoon fish sauce
2 tablespoons tamari sauce
Juice of 1 large orange
Juice of 1 lime
⅔ cup coconut milk (the thickened, creamy part)
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Using a spiralizer, slice zucchini and carrots into noodle-like ribbons. If you don’t own a spiralizer, you can use a peeler to shave them into thin ribbons, or feel free to slice them thinly instead.
2. Combine sliced zucchini and carrot with red peppers, onion and coriander in a large bowl.
3. Pour the Thai sauce over and toss through the vegetables. Feel free to warm the Awesome Thai Sauce up slightly.
4. To make the Thai sauce, heat coconut oil in a small saucepan and add the onion. Stir and sauté for 3-4 minutes, or until softened.
5. Add the nuts, ginger, garlic, curry and turmeric powders, salt, chili and citrus peel and stir through for 30 seconds.
6. Then add the fish sauce, tamari, orange and lime juice, and coconut cream. Stir through and bring everything to boil. Then turn down to medium and cook covered for 10 minutes. Then uncover, turn to low and cook without a lid for a further 10 minutes.
7. Finally, remove the citrus peel and transfer the contents to a blender or a food processor. Process until smooth. Cook and store in an airtight jar or container.
This recipe by Irena Macri is from a 9-week nutrition and wellness program Happy Body Formula.
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