Thai Green Curry with “Rice”

I was very fortunate to recently have had the opportunity to attended several raw food cooking classes with top chefs from Japan and the US in Shinagawa, Tokyo. It was a three-day event put on by the Japan Raw Food Association (日本ローフード協会 – JRFA – a new group that I am so pleased has come into existence!). I couldn’t afford all three days, but I did get to take 2 of my favourite cuisine types – Mexican and Thai, both of which were hosted by 2 chefs from whom I had not yet learned. The food was even better than I expected, I learned a few preparation tips, and YES, now I can make all 7 recipes, too! Below is what I made today at home for lunch (blew my roommate away!):

recipe by Ryoya Takashima of Peaceful Cuisine

Ingredients:

• 1 cup of coconut milk
• 2 medium-sized tomatoes
• 1 large avocado
• 1 bunch coriander leaves (the more the better in my opinion)
• 1/2 cup little shallots (other type of onion works OK – I used yellow onions)
• 1 2cm chunk of gangal or ginger
• 1 clove garlic
• 1 tsp cumin powder
• 1 tsp coriander power
• 1 tbsp nama shoyu
• 1 tsp agave
• sea salt (to taste)
• 1/2 tsp black pepper (or to taste)
• 10-20 stalks lemon grass (I couldn’t even find this in powder form, but it tasted pretty good without)
• one head of cauliflower, chopped into small chunks

Directions:

Chuck everything except the cauliflower into a processor or high speed blender until creamy. For the rice, cut up the cauliflower into small chunks and process using small pulses until you have a rice-like consistency. Make sure the processor is dry when you start, and do not over process, or the “rice” will get wet. To make an easy, fancier-looking presentation. Gently mash the minced cauliflower into cups, and put upside down onto the plates, surrounding it with a sea of curry sause.