Thai Yellow Curry with Vegetables – Vegan, Mostly Raw

Although I eat a large amount of raw food, one of my guilty pleasures is yellow curry from a Thai restaurant that is within walking distance from my home. I’ve really been wanting an alternative that I can make at home with no white rice, and all or mostly all raw ingredients. I think I’ve finally come up with a rich and flavorful version that does the trick. It even filled up my omnivore husband, as he could not finish his plate. 

spiralized zucchini noodles

Zucchini noodles, before being mixed with the other vegetables and softened with a bit of sea salt. It is ready for the yellow curry sauce!

Instead of rice, I opted for zucchini noodles, thinly sliced vegetables, and fresh herbs. It gave the yellow curry dish great texture and a lot of color. The only non-raw ingredient in this recipe is flake coconut, which I blended into the sauce to give it a deeper and richer coconut flavor. If you would like the dish to be completely raw, simply substitute an equivalent amount of fresh coconut meat instead. 

Raw Vegan Thai Yellow Curry with Vegetables
Serves 4
This is a flavorful and healthy mostly raw vegan version of Thai yellow curry with vegetables.
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
Vegetable Ingredients
  1. 1 zucchini, cut into noodles using a spiral cutter or a julienne peeler (I like the Paderno Tri-Blade Spiral Vegetable Slicer
  2. 2 cups napa cabbage, shredded into thin strips
  3. 1/2 cup finely chopped onion
  4. 1 cup finely shredded carrot (do it quickly with a food processor)
  5. 1/4 tsp salt (to soften)
  6. 1/4 cup thinly sliced basil leaves
  7. 1/4 cup chopped cilantro
Yellow Curry Sauce Ingredients
  1. 2 cups coconut water
  2. 1 cup fresh coconut meat (buy it frozen to save time and not chop coconuts)
  3. 1 cup shredded coconut (I like Tropical Traditions Organic Coconut Flakes)
  4. 1/4 cup coconut aminos (or 2TB tamari)
  5. Juice of 1/2 lemon
  6. 1/2 tsp ginger
  7. 1 tsp granulated garlic (probiotic upgrade: 1 clove pickled/fermented garlic)
  8. 1/4 tsp white pepper
  9. 1-2 TB yellow curry powder (start with 1TB and then add 1 tsp at a time until desired strength is reached)
  1. Basil and lime
Vegetable Instructions
  1. Spiral cut the zucchini
  2. Finely slice the cabbage
  3. Shred the carrots
  4. Finely chop the onion
  5. Thinly slice the basil
  6. Chop the cilantro
  7. Add vegetables to a medium sized mixing bowl and toss in 1/4 tsp salt. Mix with your hands and let it sit for about 15 minutes. This will cause the vegetables to soften to noodle consistency and release some juices.
Sauce Instructions
  1. While the vegetables are softening, add all of the curry sauce ingredients to a high speed blender except the yellow curry powder. You will need a high speed blender, like a Vitamix, in order to blend it to a smooth consistency.
  2. Depending on how strong you want the curry flavor to be, add only 2 tsp of the curry powder to start and taste it. If you want it to be stronger, add 1 tsp at a time until you are satisfied with the flavor).
Assembly Options
  1. Add a little curry sauce to the bottom of a shallow bowl and stack vegetables on top
  2. Add vegetables to a bowl and pour curry sauce over the top like a dressing
  3. Keep vegetables and curry sauce in separate bowls and dip in as much as you'd like
Finishing Touches
  1. Garnish with lime wedges and some basil.
  1. If you would like this recipe to be 100% raw, just use 2 cups of coconut meat instead of the fresh and dried mixture, but you may need to cut back on the coconut water a little, as it will be runnier. You might enjoy that texture though. 🙂
  2. If you live a person who might not enjoy the flavors and textures of raw food, you can use canned coconut milk and/or cook the sauce and vegetables to make it more to their liking, while still knowing it is a healthy vegan meal.
A Taste of Two Plates

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