Raw panang curry with zucchini noodles.

Hey hey!

So I decided that while I was good and pumped about what I just made, I'd write about it. I gotta give credit where credit is due, though. This recipe was inspired by two different recipes.

This: http://goneraw.com/recipe/panang-curry
and this: http://www.greenkitchenstories.com/mango-mint-marinated-zucchini-spaghetti/

And I gotta say, greenkitchenstories is amazing... and my heroes.

So what I did was:
In a bowl or blender (I have an immersion blender, so that's how I rolled for this recipe), combine:

• around 1/4 cup of coconut oil (I do so much by looking at it, I just threw coconut oil in the bowl, but that should be about right)

• Two spoonfulls of almond butter (freshly ground preferably... some stores do this now. If you buy a jar of it, make sure the ingredients list just says, "almonds." If there's sea salt, you may want to blend and then taste before adding more salt)

• a handful of cilantro

• Between a half inch and an inch of lemongrass

• A few dulse flakes (I guess I used between a tsp and tbsp)

• 1 tsp of sea salt (that Himalayan stuff IS pretty good... and is what I used)

• Pour about half a cup I guess (make it blendable) of coconut milk (I used that So Delicious brand - the original... if you buy unsweetened, you may have to add honey or agave to this)

• However much jalapeno you want to throw in (I used an inch and a half) (you can use any pepper, really... I wanted to use serrano, but there were none at the store. Just use what you like and be sure you're familiar with how spicy the pepper is)

• Some curry powder (I used probably 3tbsp.... Madras curry powder)

NOW BLEND!!!

Noodles: Into the bowl of curry sauce, just julienne 2 zucchinis and stir it up.

DONE. HELL YEAH.

It's surprisingly like the real thing, only cold. Woohoo!

Oh god yes, look at my awesome photography. So good.

Enjoy. :)