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Ingredients
US|METRIC
1 SERVINGS
- 1 coconut (young Thai, the flesh and water of, about a cup of flesh and 1 1/2 cups of water)
- 1 carrot (thin, cut into discs)
- 1 clove garlic
- 1 1/2 tsp. ginger (galangal, if you don’t have galangal ginger, you can use 1 tsp fresh ginger)
- 2 tsp. curry powder
- 1/2 Thai chili pepper (minced, these can be quite spicy so start with less if you don’t want it spicy)
- 2 Tbsp. green onion (chopped)
- 2 Persian cucumbers (julienned to form noodles)
- 1 red bell pepper (cut into match-sticks)
- 1 handful cilantro
- 1/2 cup water (more or less to desired consistency)
- 1/2 Tbsp. lemon juice (optional)
- 1 medjool date (pitted, optional)
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