Vegan Thai Curry Sauce with Noodles
This Thai red curry sauce boasts a delicious blend of aromatic spices and a silky, cozy coconut base that is sure to wow. A bright assortment of vegetables and konjac noodles complete this supper that works well for any occasion.
Equipment
- blender
Ingredients
- 1/8-1/4 cup coconut butter or 1 cup coconut milk and eliminate the water
- 1 cup water
- 1/3 cup macadamia nuts or cashews
- 1/4 teaspoon konjac powder or inulin powder
- 1/2 inch turmeric Approximately 1/2-inch fresh
- 1 inch fresh ginger Approximately 1 inch
- 1/2 -1 clove garlic
- 1/4 teaspoon thai curry paste Heaping teaspoon of Thai Kitchen red or green Thai curry paste
- 1 inch jalapeño Approximately 1 inch
- Himalayan salt to taste
Instructions
- Make the Thai Curry Sauce: Blend the coconut butter, macadamia nuts, konjac powder, turmeric, ginger, garlic, Thai curry paste, jalapeño, and water in a high speed blender.
- Taste and add salt if needed.
- Place the konjac noodles or zucchini noodles on a plate or in a shallow bowl.
- Spoon the Thai Red or Green Curry Sauce over the noodles and stir.
- Sprinkle with nutritional yeast, pea shoots or sprouts, red bell pepper, Thai basil, and hemp seeds and any other vegetable you like.
Nutrition
Calories: 449kcalCarbohydrates: 13gProtein: 5gFat: 44gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 26gSodium: 22mgPotassium: 213mgFiber: 7gSugar: 4gVitamin A: 225IUVitamin C: 5mgCalcium: 60mgIron: 2mg
Tried this recipe?Let us know how it was!