Spicy Thai Almond Butter Green Beans

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  • Total Time: 20 mins
  • Makes: 4 servings

This recipe is a twist on Thai green beans by replacing the peanut butter with karmalize.me spicy Thai almond butter. We use more Frontier Co-op Thai seasoning to give it extra depth and another kick of heat. It makes a great side dish for any meal. Make it a main dish by doubling the sauce and tossing everything together with some cooked ground chicken, turkey or pork for a quick Thai bowl. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)

Ingredients

  • 16 ounce bag of fresh green beans

    1 tablespoon of Sutter Buttes Thai chili oil

    1 tablespoon of Chosen Foods avocado oil

    1 tablespoon of coconut aminos or soy sauce

    1/2 tablespoon of sesame oil

    1 teaspoon of rice wine vinegar

    2 tablespoons of karmalize.me spicy Thai almond butter

    1 teaspoon of Frontier Co-op Thai seasoning

    1 teaspoon of Frontier Co-op maple powdered sugar

    1/4 cup of water

    Pinch of Frontier Co-op crushed red pepper flake

    Frontier Co-op salt & pepper to taste

     

    Cashew Garnish

    1/4 cup of raw cashews

    1/2 teaspoon of Frontier Co-op Thai seasoning

    1/2 teaspoon of Frontier Co-op maple powdered sugar

    1 teaspoon of Sutter Buttes Thai chili olive oil

    1 teaspoon of butter

     

    Optional Garnish

    Squeeze of lime

    Simply Organic black sesame seeds

    Extra drizzle of Sutter Buttes Thai chili olive oil

    Frontier Co-op crushed red pepper flake

Directions

    *If your pan is too hot when you add the sauce the almond butter will seize up

    1. In a bowl combine coconut aminos, sesame oil, rice wine vinegar, Thai almond butter, Thai spice, water, maple sugar, pinch of red pepper flake, and salt & pepper to taste. Set aside
    2. In the same skillet you are going to cook your beans, place a teaspoon of chili oil, teaspoon of butter, the cashews, Thai spice and maple sugar and stir until nuts are warmed up enough to release their oils and the spices are sticking to the nuts.  Place in a bowl and set to the side.
    3. In the same pan, eat up to 1 tablespoon of both Thai chili oil and avocado oil in a pan and add your green beans.
    4. Cook the green beans until they start to get some char and blister a bit, using tongs to move them around.
    5. Just before the beans are done to your liking, place about 1/4-1/2 cup of water in the pan and quickly cover with the lid and turn the heat down to the lowest setting.  Let them steam with the lid on for about 3 min.  This also gives the pan a chance to cool down so the nut butter does not seize up in the pan.

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