I love curry. That’s why I am very excited to share this recipe.  This recipe was  developed as a result of a discussion I had with a friend on a hike. She mentioned she’d found a class that taught how to make delicious thai curry with coconut noodles. Intrigued, I set out to make some upon our return from the hike.

Enjoy this easy to make, delicious and very nutritious recipe.


For Noodles:

  • About 2/3 of a 1lb bag of frozen young Thai coconut or equivalent fresh coconut flesh (I use exotic super foods brand)

For sauce, blend together until smooth

  • 2 heaping tablespoons Coconut butter (I used Artisana brand) or the remainder of the coconut flesh
  • Juice of 2 limes
  • A few drops lemon grass essential oil
  • A few drops lime essential oil
  • A few leaves fresh Basil
  • A small piece Jalapeño pepper (adjust to desired hotness)
  • About an inch of fresh Ginger (adjust to desired hotness)
  • About a quarter inch of fresh Turmeric
  • 1/4 teaspoon Kelp powder
  • A pinch of Salt ( adjust to taste)
  • 1 teaspoon red curry paste (Thai kitchen brand)
  • 1/2 cup water or coconut water (adjust to desired thickness)

For veggies/garnish

  • About 1/4 carrot, spiralized (or you can grate)
  • 1/2 red bell pepper, finely diced
  • 1 stalk celery, finely diced
  • A few leaves fresh basil
  • Handful fresh greens (I used arugula)
  • Any other finely chopped veggies desired
  • A few slices of cabbage from Kim Chi (optional)


  1.  Place all veggies in a bowl
  2. Lay coconut flesh on cutting board and slice into thin strips to make noodles then place it in a bowl with the veggies.  Reserve some carrots to decorate top.
  3. Blend sauce ingredients until creamy smooth.
  4. Add coconut water or water to achieve desired thickness.
  5. Pour sauce over veggie noodle combination.
  6. Garnish with remaining carrots and serve.

***This made 2 servings***