Oil-Free Thai Red Curry with Almonds
Ingredients
Sauce
- 1.5 cups veggie broth
- 1/4-1/2 cup red curry paste
- 3 tsp garlic chopped
- 2 tsp fresh ginger grated
- 1/4 cup sugar free (or regular) maple syrup
- 1/4 cup almond butter (or peanut)
- Juice of one lime
- Splash of coconut milk or any creamer
- 2 TB tapioca starch
Additional components
- Veggies of choice
- Pumfu (from @foodies)
- Cooked pasta (from @anniechunsinc)
- Lime wedges
- Chopped cilantro
- Chopped almonds or peanuts
Preparation
Combine all ingredients except cream and tapioca starch in a small pot.
Whisk continuously and bring to a low boil.
Once the sauce has developed, add in cream and tapioca starch.
Whisk thoroughly to combine all ingredients. The sauce will thicken, then turn off the heat.
Sauté veggies of choice in a pan with pumfu.
Combine the veggies and cooked pasta with the sauce in the pan and toss.
Serve with additional lime wedge, chopped cilantro, and chopped almonds or substitute peanuts.
Enjoy!
Notes
This recipe is oil-free and uses almond butter as a substitute for peanut butter.
