Spicy Chicken Curry – Raw Vegan Style

Step 1: Prepare the Coconut "Chicken"

In a bowl, combine the meat of 2 Thai coconuts, 2 tablespoons of olive oil, 4 tablespoons of coconut aminos, and 2 teaspoons of chicken masala (poultry seasoning). Mix all ingredients thoroughly until the coconut meat is well coated.

Step 2: First Marinade

Cover the bowl containing the coconut meat mixture and place it in the refrigerator to marinate for 30 minutes.

Step 3: Prepare the Sauce

Add 2 tablespoons of fresh ginger, the juice of 2 lemons, 1 orange peel, 2 tablespoons of olive oil, 4 tablespoons of coconut aminos, 1 teaspoon of chicken masala, a pinch of salt, and an optional pinch of garlic powder to a blender. Blend until the mixture is smooth and well combined.

Step 4: Combine Ingredients

Pour the blended sauce into a large bowl. Add 4 tablespoons of coriander and 1 chopped red or orange bell pepper. Then, add the marinated coconut meat from the refrigerator.

Step 5: Second Marinade

Mix all the ingredients in the bowl thoroughly. Cover the bowl and return it to the refrigerator to marinate for an additional 3 hours.

Step 6: Warm and Serve

After marinating, gently warm the curry mixture to 108°F (≈40°C) (approximately 40°C) (42°C (≈110°F) (approximately 110°F)) to enhance the flavors while maintaining its raw food integrity. Serve immediately.

• Add fresh rosemary for an aromatic twist.