Red Thai Almond Milk Curry

almond milk dairy free gluten free keto nut butters nut milks paleo peanut butter vegan whole 30

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Curve Your Craving.

Fresh almond milk and peanut butter make this curry extra rich and creamy. This recipe is keto, paleo, vegan and whole 30 friendly. Its also gluten free and dairy free. 

INGREDIENTS

For almond milk (Yields 1 quart (4 cups / 946 mL)

  • 1 cup (150g) almonds
  • 1 quart (946ml) water
  • 1/8 tsp. salt (optional)

For Thai Curry

  • 4 tbsp. Thai red curry paste homemade or store-bought
  • 4 cups almond milk made with the NutraMilk
  • 1 tbsp. almond flour (to thicken the curry)
  • 2 tbsp. peanut butter made with the NutraMilk
  • 2 tsp. Coconut Aminos
  • Salt and pepper to taste add towards the end as the curry paste has it.

Vegetables (you can use a variety of vegetables you like- this is what I used)

  • ½ zucchini cubed or sliced in thick discs
  • ½ bell pepper cubed
  • 8 green beans cut in 1.5” approx. size
  • 4 baby radishes sliced in discs or cubes
  • 8-10 broccoli florets
  • ½ cup carrots cut into thick discs
  • ½ cup canned water chestnut (omit if on a keto diet)
  • 1 cup pressed & cubed extra firm tofu (about half the package)
  • a handful of fresh basil leaves
  • chili flakes (optional)

INSTRUCTIONS

For almond Milk

  • Start by making fresh almond milk with the NutraMilk:
    • Place almonds in the NutraMilk container.
    • Press Butter cycle, set for 7 minutes.
    • Press Start.
    • Add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense, open spigot and fill your container with almond milk. 

  • Blend ½ cup almond milk with peanut butter, curry paste, and almond flour to a smooth paste.
  • Keep aside.
  • Add this almond milk mix along with the rest of the plain almond milk to a large pot or wide skillet, mix and bring to a boil.
  • Add in the following carrots, radish, bell pepper, water chestnut to the pot and tofu, and simmer until almost veggies such as carrots are almost tender (about 20 minutes).
  • Add in the broccoli, green beans, and zucchini and simmer until you reached desired consistency of the veggies (some people like their veggies crunchy)
  • Give it a taste test. And adjust seasoning (salt, pepper or lime juice if necessary)
  • Add in torn basil and red pepper flakes if you desire.
  • Serve hot over jasmine rice, brown rice or quinoa. Enjoy!

 

 



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