Chef Amy Lyons describes her recipe as “sweet and spicy, yet savory, with a kick!” This is an easy entree to whip up for lunch or dinner, and would make a great dish to bring to a raw potluck as well. You can choose to either julienne your zucchini or spiralize with a spirooli. This recipe is light, yet totally satisfying at the same time, and possesses those wonderful traditional Thai flavors of chili, ginger, garlic and coconut.
1/2 cup young coconut meat
2 Tbsp raw coconut butter
1 habanero or thai chili, seeds removed
2 Tbsp raw peanut butter or almond butter
coconut water as needed (or filtered water)
1 small 1/2 inch piece ginger
1 clove garlic
sea salt to taste
juice and zest of a small organic lime
4 small zucchini cut juilenne or spiralized
1 bell pepper, cut julienne
1 medium carrot, cut julienne
1/4 cup finely shredded dried coconut plus more for sprinkling
1) In a blender, combine the sauce ingredients and process until smooth.
2) In a large bowl, combine the sauce with the zuchinni and bell pepper, carrot and 1/4 cup coconut and toss to coat.
3) Place on two plates and sprinkle with additional coconut. Serve!