Description
Experience a burst of tropical flavors with this Spicy Coconut Vegetable Stir Fry. Fresh vegetables are tossed in a creamy coconut sauce, creating a perfect blend of spice and sweetness that’s sure to delight your taste buds. Quick to prepare and bursting with color, this dish is ideal for busy weeknights or casual gatherings with friends. Enjoy a healthy, satisfying meal that transports you straight to a tropical paradise!
Ingredients
Scale
- 1 cup red bell pepper, sliced
- 1 cup yellow bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 1 cup carrots, thinly sliced
- 1 cup broccoli florets
- 1 can (14 oz) full-fat coconut milk
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp low-sodium soy sauce
- 2 tbsp chili paste (adjust as desired)
- 2 tbsp vegetable oil
Instructions
- Prep your veggies: Wash and chop the bell peppers into strips, zucchini into half-moons, and carrots into thin rounds.
- Heat the wok: In a large wok over medium-high heat, add vegetable oil until shimmering.
- Sauté aromatics: Add minced garlic and grated ginger; sauté for about 30 seconds until fragrant.
- Stir-fry vegetables: Add zucchini, bell peppers, carrots, and broccoli; stir-fry for about 5-7 minutes until tender-crisp.
- Add coconut milk: Reduce heat slightly; pour in coconut milk and soy sauce. Stir well and let simmer for another 3-4 minutes.
- Spice it up: Add chili paste to taste. Adjust seasonings if necessary before serving hot over rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Feel free to substitute any veggies according to what you have on hand. For added protein, include tofu or chickpeas. A squeeze of lime juice can brighten up the dish.