Spicy Coconut Vegetable Stir Fry
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
6298 kcal
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Course
Main Course, Lunch, Dinner
Spicy Coconut Vegetable Stir Fry
Description
This Spicy Coconut Vegetable Stir Fry starts with a sauce made by whisking coconut milk, peanut butter, sriracha, brown sugar, soy sauce, lime juice, garlic, and ginger. The sauce combines creaminess with spicy and tangy notes. Vegetables are cooked in oil over medium-high heat, added in order from firmest to softest to ensure even cooking without over-softening. After initial stir-frying, the sauce is poured over the vegetables and cooked briefly to coat and blend flavors. Soft greens, if used, are added at the end to retain their texture.
The finished dish can be served alongside rice or noodles, and garnished with chopped peanuts, cilantro, and lime wedges to add crunch, freshness, and acidity that complement the rich sauce. The recipe offers a satisfying vegetarian main or side with bright, bold flavors and varied textures from the vegetables and sauce combination.
Ingredients
Spicy Coconut Sauce
- 1 .5oz. can coconut milk $1.79, full-fat
- 1/4 cup peanut butter $0.28, natural style
- 2 Tbsp sriracha $0.18
- 1 tsp brown sugar $0.01
- 1 Tbsp soy sauce $0.06
- 2 Tbsp lime juice $0.22, about one lime
- 1 clove garlic $0.08, minced
- 1 tsp ginger $0.10, grated fresh
Stir Fry
- 4-6 cups mixed vegetables $1.93
- 1 Tbsp cooking oil $0.04, high heat, choice
Optional for Serving
- 4 cups rice $0.70, or 8oz noodles
- 1/4 cup peanut $0.12, chopped
- 1/4 cup cilantro $0.22, chopped
- 1 lime $0.22, cut into wedges
Instructions
- In a medium bowl, whisk together the coconut milk, peanut butter, sriracha, brown sugar, soy sauce, lime juice, minced garlic, and grated ginger. If needed, gently heat the sauce in the microwave or in a sauce pot to help the peanut butter melt into the coconut milk. Taste the sauce and adjust the heat (sriracha), salt (soy sauce), sweetness (brown sugar), or tartness (lime juice) to your liking.
- Chop your vegetables, if not pre-chopped. Heat the cooking oil in a large skillet over medium high heat. Once hot, add the vegetables to the skillet in order of hardest to softest to allow harder vegetables, like carrots, more time to cook and to avoid over cooking softer vegetables. Stir fry the vegetables only for about 1-2 minutes, or just until they begin to soften on the edges because they will cook further once the sauce is added. If using a tender green, like spinach, wait to add it to the skillet until after the sauce has been added.
- Pour the prepared spicy coconut sauce over the vegetables, stir to combine, and allow the sauce to heat through (about 2 minutes). If you are using a tender green, like spinach, stir it into the hot sauce and stir just until it has wilted.
- To serve, spoon the vegetables and sauce over a bowl of hot rice, or add pre-cooked noodles to the skillet and toss with the vegetables and sauce until combined. Top with chopped peanuts, cilantro, and serve with a wedge of lime to squeeze over top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 6298 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 629.8kcal | 31% |
| Carbohydrates | 93.89g | 31% |
| Protein | 20.43g | 41% |
| Fat | 18.98g | 29% |
| Sodium | 1112.28mg | 46% |
| Fiber | 14.98g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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