Natalie Norman

Easy Peasy Thai Coconut Curry Bowl

Thai Curry Bowl

Easy Peasy Thai Coconut Curry Bowl

Curry bowls are another easy raw food recipe that’s perfect for one or two people. I have always loved the coconut curry flavor combination. Going raw doesn’t mean giving up your favorite foods! You just go through a brief learning curve where you’ll master ways of creating entrees that satisfy whatever particular type of flavor profile you’re after.

Transitioning from Cooked to Raw Foods

Often, the basis for cooked food recipes involves flavorless ingredients like raw meat, raw eggs, raw wheat flour, raw oil, or raw milk. It’s what you do to those ingredients that gives the overall dish its flavor. With ingenuity and support from raw food teachers, you will find all sorts of amazing ways to give your taste buds what they want while sticking to a raw vegan diet.

Health Benefits of Raw Plants

This meal contains raw plants like crunchy purple cabbage, spicy cilantro and pepper, and rich creamy Thai coconut. Together, these kinds of foods are extremely high in immunity-boosting antioxidants. What I love most about raw food is that it’s the most delicious and easy way to eat, and it’s also packing a tremendous nutritional punch.

Kitchen Tools Used in this Recipe

The tools needed for this recipe include a sturdy cutting board, a good chef’s knife, a decent blender, and either a grater or a julienne slicer for making the noodles quickly. I’ve linked to some of my favorites in my Amazon store for your convenience. But just do your best with what you have, start your raw food diet today, and don’t get too hung up on obtaining the perfect appliances before beginning your journey.

It is very important that I make it clear: Raw foods are for everyone! It’s not a fad, or a “lifestyle of the rich and famous.” It’s simple, easy, hearty, tasty everyday foods.

I hope you enjoy this recipe!

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Love always,

Natalie Norman


Easy Peasy Thai Coconut Curry Bowl

Yield: Serves 1-2 people


For the curry sauce/liquid part of the recipe:

½ cup of carrot
1 cup of tomato
½ cup of sweet peppers, seeded (yellow, orange, and or red)
2/3 cup of young Thai coconut meat
1 cup of coconut water
1 Tablespoon hemp seed
½ packed cup of fresh cilantro
½ Tablespoon of lime juice
½ Tablespoon of lemon juice
½ teaspoon of curry powder, any kind
1 small clove of garlic, peeled
For the noodles and toppings:

1 ½ cups of raw zucchini, spiralized, grated, or julienned
¼ cup of chopped scallions or chives
1 cup of thinly sliced purple cabbage
¼ cup of chopped cilantro leaves
1 Tablespoon of hemp seed


In a blender, place sauce/liquid ingredients in and blend everything EXCEPT for the cilantro until a thick sauce is achieved. Now add the cilantro and pulse the blender a few times until the cilantro gets mixed in but not emulsified. You don’t want to turn the sauce green or an unattractive red/green combo.

Layer noodles/toppings in a bowl, pour sauce on top, then layer with more noodles/toppings and hemp seed as pictured. Enjoy!

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