Red Curry Almond Butter Stir Fry
by Olivia Biermann
on Aug 14, 2019 (updated Oct 11, 2024)
This is my new favourite dinner for rainy summer nights. It takes no time at all to whip together and it tastes so delicious! I also love that you can swap out the veggies or add different plant-based meats to switch it up so you never get bored!
Ps: for more delicious & easy vegan recipes, check out my cookbook Liv B’s Vegan on a Budget!
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Red Curry Almond Butter Stir Fry
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
Description
Spicy red curry meets creamy almond butter in this super easy stir fry!
Ingredients
- 1 tbsp oil
- 1/2 package (about 150g) rice noodles
- 1/2 red bell pepper, sliced
- 1 cup chopped baby bok choy
- 3 king oyster mushrooms, shredded (optional)
- 1 cup shredded kale
Sauce:
- 1/4 cup almond butter (or sub another nut/seed butter)
- 2 tbsp soy sauce
- 2 tbsp maple syrup or agave
- 2 tsp red curry paste
- juice of 1/2 lime
- 1-2 tsp sriracha (more if you like it really spicy)
- 1/4 cup nondairy milk
Instructions
- Add the rice noodles to a bowl and cover with hot water. Soak for 10 minutes, then drain and set aside.
- Whisk together all sauce ingredients except the nondairy milk, until smooth and creamy.
- Meanwhile, fry the mushrooms, peppers and bok choy in a medium frying pan on medium heat for 6-8 minutes, stirring frequently until softened.
- Add the noodles and kale to the pan and stir until kale is wilted.
- Add the almond butter sauce and nondairy milk and stir until noodles are coated. Serve.
- Optional: serve with green onion, sesame seeds, more lime juice and bean sprouts.
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This is now one of my favourite recipes EVER. Everything about it, from the sauce to the noodles, pairs so well and tastes amazing. I use edamame in the place of the kale <3 Thank you so much for this creative recipe.
Yum! Had this for dinner two nights in a row, one with rice and the other with rice noodles and added tofu. Amazing sauce!
This was very good. I doubled the recipe, omitted the kale since I didn’t have any, added onion, yellow pepper and garlic/chili paste. Garnished with bean sprouts, green onion and sesame seeds. I added some steamed brocollini on the side. Very colourful, filling and delicious dinner and I have leftovers for tomorrow!
Have been wanting to try this ever since the day you posted. Finally did and my partner and 3 year old daughter loved it. That is NOT the norm! Looks like this will be added to the weekly rotation! Will be recommending it!
I used broccoli instead of baby bok choy (since my store didn’t have it) and this red curry simmering sauce i found instead of red curry paste (I should have just went to another store but figured it would work fine) and it was great 🙂 the sauce is so flipping good!
so happy you liked it! <3