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


100g avocado

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.

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