THAI FOOD. Sorry for screaming – I get overly excited about Thai food. It’s my fave. That and sushi. I can’t pick between them – DON’T MAKE ME.
I actually have to make a concerted effort not to post constant Thai recipes on here and be repetitive. I already have another Thai recipe coming next week, so I couuuuld be doing a better job at this. Oh well…YOLO.
This dish is a total mix between curry and stir fry! The stir fry itself is your typical stir fry, but then we’ve got a curve ball throw in there with the curry “peanut” sauce.
Made from curry paste, garlic, ginger, coconut milk, almond butter, and basil, this sauce adds a FLAVOR BOMB, creamy, rich, absolutely freaking delicious sauce to elevate this typical stir fry to something super special.
Please – FOR THE LOVE OF GOD – serve this over rice or cauliflower rice to give the sauce even more things to coat.
The stir fry itself is wonderful too. Since we don’t put a typical stir fry sauce on at the end that gets cooked into the veggies and meat, I call this stir fry “dry seasoned.” We add Thai flavors without adding any sauce by using the Asian flavor base of aromatics – garlic, onion, and ginger.
By doing this, the stir fry itself has nice Asian flavor even without the sauce. And then the sauce makes it even better!Print
Thai Stir Fry with Curry “Peanut” Sauce
This delicious stir fry is Whole30, paleo, and keto friendly! Serve over cauliflower rice for a complete meal!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 4 servings 1x
For the stir fry
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed
- 2 cups snow peas
- 1 red onion, sliced
- 5 cloves of garlic, minced
- 1 tablespoon ginger, minced
- 1 1/2 pounds chicken thighs, trimmed and sliced into bite sized pieces
For the sauce
- 2 tablespoons red curry paste*
- 1 clove garlic, finely minced
- 1 teaspoon ginger, finely minced
- 1 15 oz can coconut milk (I recommend using full fat)
- 1/4 cup almond butter
- 5 whole basil leaves
For the stir fry
- Have all your chicken and veggies sliced and prepped. Heat a large saute pan or wok over medium high heat with some avocado oil (coconut works too).
- Add your chicken to the pan and season with salt and pepper. Don’t toss or stir the chicken often or else it wont brown. When the chicken has browned and is cooked through, remove to a plate.
- Next, add your bell peppers and green beans. Season with salt and pepper and cook until they have begun to get soft, between 5-10 minutes.
- To the pan with your bell peppers and green beans, add the rest of your veggies (garlic, ginger, onion, and snow peas). Cook until the onions have softened and then add the chicken back in with everything else. Toss to combine and season to taste with salt and pepper.
For the sauce
- In a saute pan over medium heat, add some avocado (or coconut) oil. When hot, add your curry paste, garlic, and ginger. Stir this and let it cook for a minute or so. To this, add your coconut milk and almond butter – whisk to combine. Add your whole basil leaves and bring to a simmer. Simmer for 10 minutes or until thickened, stirring often
- Start with a base of your stir fry and top with lots and lots of sauce! Garnish with chopped basil and cilantro. This is super yummy over cauliflower rice or regular rice.
*Thai Kitchen’s brand of red curry paste is Whole30 compliant and is carried at most grocery stores that I’ve seen!
- Serving Size: 1/4 of the stir fry and sauce
- Calories: 456
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 25 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 158 mg
If you make this or any of my other recipes, be sure to Instagram it and tag @thegarlicdiaries so I can see!