Red Curry Almond Butter Stir Fry
Spicy red curry meets creamy almond butter in this super easy stir fry!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
1x 2x 3x
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
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 tsp sriracha (more if you like it really spicy)
1/4 cup nondairy milk
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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