Zesty jalapenos with smooth cilantro create an authentic thai flavor. The dish can be garnished with chopped bell pepper, cilantro, and basil if desired.
½ cup fresh young thai coconut meat
1½ tablespoon curry paste
¼ cup almonds
1¼ cup water
1 tablespoon sweetener
1 basil leaf
1 tablespoon cilantro
2 tablespoon red bell pepper to garnish (optional), diced
3 jalapenos, seeds removed
3 tablespoon lemongrass
1 cup cilantro
1 lime, peeled
1 teaspoon ginger
1 dash salt
Chop the young coconut and reserve the water. Do not use the coconut water in the curry, as it has strong flavor. Instead, drink the water or use it in a smoothie.
To make the curry paste, blend the jalapenos, lemongrass, 1 cup of cilantro, lime, ginger, and salt. Set aside in a bowl. Use only 1 Tablespoon of the curry paste in the soup.
Blend almonds and 1 cup water and strain through a nut milk bag. Pour the almond milk in the blender. Add coconut meat, 1 Tbsp honey, and 1 Tbsp curry paste. Taste the mixture, and add more ingredients if desired. Blend well. Add the basil and cilantro and pulse two or three times. Serve slightly warm (the high speed blender will warm the dish if you run it for a minute). Garnish with bell pepper and cilantro if desired.