Spicy Thai Peanut Curry
I have been to Thailand twice and I can honestly say it feels like home. From the beaches to the food and the people, I must say I love it. This peanut curry I’ve created was completely inspired by my Thai adventures.
While in Chiang Mai, I took a cooking class. Where I learned how to make green curry, pad thai, sticky mango rice, and spring rolls.
I never actually enjoyed spice until I went to Thailand.
After accidentally eating a chili and burning my mouth to death, I’ve grown an intolerance to spicy foods. Now, I practically add Tabasco to all my meals.
Related:
While in Thailand, I got the chance to check out their amazing vegetables.
Unfortunately, back in Canada, there are none of these vegetables. I’m assuming they are specialty vegetables that can’t be imported.
That’s ok. Mushroom, onion, pepper, and broccoli will just have to work!
Not a fan of Rice Noodles?
If you’re not gluten intolerant than you can definitely substitute the rice noodles with some pasta or rice. I personally have used this recipe with rice before and found it to be delicious.
I used brown rice and mixed in a little bit of quinoa. Amazing!
Dairy Free and No Carb Spicy Thai Peanut Rice Noodle Curry
Notes
* Crunchy peanut butter will leave you with peanut bits in your meal. If you do not want this stick with a smooth natural peanut butter.
Ingredients
For the Sauce:
- 1/2 cup Natural Peanut Butter (Crunchy or smooth *)
- 1 Tablespoons Tamari Sauce
- 1 Tablespoon Red Curry Paste
- 1 small can of coconut milk
- 1/4 Cup Chicken Broth or Water
- 1 tablespoon Lime Juice
- 2 tablespoons Tabasco
- Pinch of Salt and Pepper
Noodles:
- 100 grams of rice noodle
Vegetables:
- 1 cup mushroom
- 1/2 cup red pepper
- 1/2 cup white onion
- 1/2 cup broccoli
Instructions
Rice Noodles:
- Add water into a sauce pan with the rice noodles until rice noodles are transparent and soft.
For the Sauce:
- Add all ingredients together into a separate sauce pan.
- If adding chicken, add cut up chicken into the sauce and cook until chicken in fully cooked through (Approximately 10-15 minutes on medium heat on pan).
- Add vegetables into mixed sauce approximately 3 minutes into cooking.
- I prefer my vegetables nice and cooked so I leave them in the saucepan for longer.
- Add noodles into a bowl and pour sauce on top.
What’s Next?
I am currently backpacking up the east coast of Australia and will be adding some great video footage of my time at Fraser Island and at the Whitsundays.
For now, the internet is really horrible at these hostels so I’m hoping to continue getting up as many posts as possible. But, I’m not sure if the ‘3 posts a week’ is going to work out for me.
Nonetheless, I am so excited to show you all my videos from Fraser Island and Whitsundays. Once everything is figured out and I have a more stable home base I will be posting continuously.
Hope you all enjoyed this post! Please let me know if you tried it and what you thought.
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This recipe looks great but rice noodles do have carbs. Perhaps you meant no sugar? Thanks for the recipe ????