This recipe is featured in Raw Munchies’ cookbook, Mission Raw.
Serves Two
Meat
the meat of 2 Thai coconuts
2 tablespoons cold-pressed olive oil
4 tablespoons coconut aminos
2 teaspoons Chicken Curry Masala (herbal poultry seasoning)
Sauce
2 tablespoons freshly grated ginger root the juice of 2 lemons
the peel of one orange
2 tablespoons cold-pressed olive oil
4 tablespoons coconut aminos
1 teaspoon Chicken Curry Masala pinch salt
pinch garlic powder (optional)
Vegetables
4 tablespoons fresh coriander 1 red or orange bell pepper
Instructions:
- Meat
Cut the coconut meat into 1 1⁄2 inch (4 centimeter) pieces and marinade with olive oil, coconut aminos, and Chicken Curry Masala for half an hour. For spicier taste, you can add more Chicken Curry Masala. - Sauce
In a food processor or high-speed blender, blend all Sauce ingredients. - Vegetables
Chop fresh coriander, and slice the bell pepper. Then mix with meat, and sauce.
Marinade for at least 3 hours. You can also marinade overnight for a strong taste.
Carefully heat to 108 degrees Fahrenheit (42 degrees Celsius), using a thermometer to check and ensure the temperature doesn’t go higher.
