Raw Thai Curry

by Stephanie Jeffs of exploreraw.com


  • 1 cup Cashews, soaked for at least 2 hours
  • 2 cups Water
  • ½ Red Onion, chopped
  • 6 Cherry Tomatoes
  • 10 Sundried Tomatoes, soaked or wash off oil if jarred)
  • ½ Lime, juiced
  • ½ cup Desiccated Coconut
  • 1 Avocado
  • 1 inch Ginger, peeled and grated
  • 1½ tsp Cumin
  • 1 – 2 tsp Cayenne Pepper
  • 1 tsp Paprika
  • 1 tsp Turmeric
  • 1 tsp Garam Masala
  • 2 Garlic Cloves


Using a high-powered blender or a food processor, blend cashews with one cup of water until a creamy paste is formed. Add the other ingredients and use your judgment whether or not you need to add more water. Garnish with a sprig of coriander.
To serve: stir in 1 tablespoon of Ultimate Oil Blend and serve on a bed of rice or with crusty bread.

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