Raw Vegan Red Hot [Red] Curry

MMMMmmmm MMMmmm MMMMmm! There's is NOTHIN' like a good red curry to get me excited. Since becoming vegan and especially since becoming raw vegan, I don't really crave much of anything except the occasional durian, lychee, date, or berry. (there's a whole post describing my cravings here). The longer I continue down this raw vegan path, I crave less and less things besides fruits (especially sweet fruits) and leafy greens...and spirulina as of the last couple months. But occasionally, I get a craving for Thai curry-particularly red curry or mango curry.

If you're not familiar with Thai cooking, it can be difficult to get any take-out or dine-in food in raw vegan form because of the frequency of their use of fish paste and preservatives. Blyick. Knowing this, I prefer making my own Red Curry Paste in the comfort of my own home. To do this, I make my own curry paste, which is too easy for words. Here it is: 

 

Ingredients: 

• 5 red chili peppers; leave seeds in if you want it spicy, discard them if you'd like it less spicy. 
• 1 garlic clove, chopped
• 1/2 small stalk of lemongrass
• 1 small knob of ginger
• 1 small shallot, chopped
• 1/2 T Mrs Dash Seasoning
• juice from 12 small lime

1. Clean and chop peppers with gloves (or if you're uber-cheap, and I've done this before, slip your hands inside two ziplock bags or wrap your hands in saran wrap); toss them in food processor. 
2. Toss everything else into a food processor and process until a paste-like consistency is achieved. 
3. Transfer to a container (ie- mason jar, tupperware if you're desperate) and label.

If you opted, as I do, to discard the seeds of the peppers in order to customize the amount of heat in your dishes, here's a way to make it spicier: enter Srirawcha (<--yes, with a "w"). In classic Sriracha Sauce found in Asian grocers or restaurants, there's a ton of nasty preservitives. Monosodium glutinate (MSG), potassium sorbate, and sodium bisulfite to name a few. Top that off with a bunch of sugar (listed as second on the ingredient list...meaning there's ALOT in there), and you've got one SAD condiment. 

But don't fear! I have a wonderful "cleaned up version" from the lovely Bonsai Aphrodite, (aka-Sayward Rebhal) as my base, halving her original recipe and adding a few of my own tweeks (of course). Here's the mix: 

Ingredients:

1/4 C Raw apple cider vinegar
1/2 lb jalepeno peppers
2 1/2 raw Serrano chiles; keep the seeds for the heat factor, which is characteristic to Srihacha Sauce

1/2 T nama shoyu 
1 dropper-ful of stevia

1 tsp miso paste
2 cloves garlic

splash of water (for processing)

Instructions: (the same as above)

*optional: after transferring to a mason jar or tupperware, I suggest fermenting it. Doing so adds a great flavor and even helps with digestion. It's easy. Just slap s piece of cheesecloth on the top, secure with a rubberband, and set on the counter for a few days. And viola! you've got healthy hottness on your hands. (Well, hopefully not on your hands because it's a bitch if you touch your face or go to the bathroom.)

Now, after you've spent all that time preparing these exotic condiments, I'm sure you're spent. But carry on! The best part is yet to come! Duh-dun-dun-dahh! The creamy concoction that is curry. Before you go getting all discouraged because there's one more step before you can mix up your deliciousness, know that you have options. 

          1. You can buy your coconut mylk in a can (which is something I regret to say I always have on hand, in case I get the "lazys") 

          2. OR you can make it. 

I won't judge you either way, but will instead present the option of making it from scratch. Not to bog you down, but just because it's THAT easy. Just these two ingredients and one step: (for 2 C of mylk)

• 1/2 C dried shredded coconut (organic, unsweetened)
• 1 3/4 C water

1. Blend. Done.

Finally, you can grab your veggies:

• sprouts (I use mung bean)
• mushrooms
• asparagus
• broccoli
• cauliflower
• carrot
• mango (might sound weird, but oh ma gawd, is it gooood)
• whatever else you wanna toss in there.

1. chop veggies and place in bowl
2. mix 1 C coconut mylk, a Tablespoon of Red Curry Paste and up to 2 tsp of Srirawcha in a small dish. Whisk together.
3. pour sauce on top of veggies and let sit up to an hour. 
4. When ready to eat, add:

• 1 dropper-full of stevia
• 3 shakes of curry powder
• 3 shakes of paprika
• 3 shakes of turmeric

     5. mix with your spoon and DIG IN!

*optional: pour concoction over "riced" parsnip or "riced" cauliflower.