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Thai Stir Fry with Curry “Peanut” Sauce

Thai Stir Fry with Curry “Peanut” Sauce - This delicious Thai stir fry is taken to a whole new level when it is smothered in a delicious curry “peanut” sauce (we use almond butter instead to keep it whole30!). Serve it over cauliflower rice for a complete meal! TheGarlicDiaries.com

This delicious stir fry is Whole30, paleo, and keto friendly! Serve over cauliflower rice for a complete meal!

Scale

Ingredients

For the stir fry

For the sauce

Instructions

For the stir fry

  1. 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).
  2. 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.
  3. 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.
  4. 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

  1. 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

To assemble

  1. 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.

Notes

*Thai Kitchen’s brand of red curry paste is Whole30 compliant and is carried at most grocery stores that I’ve seen!

Nutrition