COMO SHAMBHALA RAW GREEN CURRY
Raw food is a key, but not the sole, ingredient of the COMO Shambhala cuisine. This fresh, easy-to-prepare dish shows how a combination of textures and flavours turns a salad from simple salad to fabulous.
Ingredients (Serves 4)
200g zucchini cut in half lengthways and sliced across into half moons.
120g green mango, julienned
120g baby corn, sliced into rounds
80g sugar snaps (whole), julienned
200g young coconut flesh, drained and julienned
40g celery, peeled and sliced across
20g picked coriander leaf
20g picked Thai basil leaf
20g picked mint leaf
40g raw cashew nut
20ml lime juice
40g big green chilli
45g Italian basil
4tsp curry powder
80ml coconut water
20g sea salt
1. To make the Green Curry Sauce, combine the sauce ingredients in a blender until a smooth paste. Season according to taste.
2. Spoon some of the sauce in the bottom of a large salad bowl. Toss the salad ingredients in the bowl and place on top of the sauce to serve.