Nutty Red Curry
Remember our talk about how almond butter is good with EVERYTHING? Here's another prime example!
Many Thai dishes incorporate crushed peanuts or a type of peanut sauce into the meal, so we put our own spin on that with-- you guessed it-- almond butter!
Here's our sweet and spicy recipe for Red Curry with Black Rice and Squash. Enjoy!
- 1 cup Black Rice
- 1 3/4 Cups Coconut Milk
- 3 Scallions
- 1 Delicata Squash (or any other type!)
- 1 Lime
- 2 Tbsp Almond Butter
- Fresh Ginger
- 2 Tbsp Red Curry Paste
Preheat the oven to 475. Add the rice to a pot of boiling water & cook for 27-29 minutes. Drain thoroughly and set aside.
Slice the squash, toss with olive oil, salt, & pepper. Arrange on a cookie sheet and roast for 18-20 minutes, until browned & tender.
In a large pan, add 2 Tbsp of coconut oil or olive oil, add roughly chopped ginger, curry paste, and the chopped white bottoms of scallions. Stir for about 2 minutes until fragrant.
Add the spinach and stir until wilted for about a minute. Add the coconut milk, almond butter, juice of 2 wedges of lime, roasted squash, salt and pepper. Stir for about 2-4 minutes, until fully heated.
Serve over black rice, and garnish with scallions & lime! And maybe an extra dollop of Chai Time Almond Butter ;)