If you’re craving a dish that’s bursting with flavors and packed with nutritious veggies, look no further than this mouthwatering Coconut Curry Vegetable Stir Fry. This recipe is a true taste sensation, combining the richness of coconut milk with the warmth of aromatic spices and the crunch of fresh vegetables.
Inspired by the vibrant flavors of Southeast Asian cuisine, this stir fry is a celebration of bold ingredients that come together in perfect harmony. Whether you’re a seasoned foodie or a novice cook, this recipe is a surefire way to impress your taste buds and elevate your weeknight dinner game.
The star of the show is undoubtedly the coconut curry sauce, which is a delightful blend of creamy coconut milk, fragrant curry powder, and a hint of spicy heat. This sauce envelops the crisp-tender veggies, infusing them with an explosion of flavor that will transport your senses to the bustling streets of Southeast Asia.
But this dish isn’t just about the taste; it’s also a nutritional powerhouse. Packed with an array of fresh vegetables like bell peppers, snap peas, and broccoli, this stir fry is a delicious way to load up on essential vitamins, minerals, and fiber. Plus, the combination of protein-rich tofu or chicken (optional) and the healthy fats from coconut milk make this a well-rounded and satisfying meal.
Whether you’re looking for a meatless Monday option or simply want to add some variety to your weeknight routine, this Coconut Curry Vegetable Stir Fry is sure to become a new family favorite. It’s quick, easy, and bursting with flavor – what more could you ask for?
Ingredients:
- 1 cup coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 cup broccoli florets
- 1 carrot, sliced
- 1 cup firm tofu or cooked chicken (optional)
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Chopped cilantro and lime wedges for serving
Instructions:
- In a small bowl, whisk together coconut milk, red curry paste, brown sugar, and soy sauce. Set aside.
- In a large skillet or wok, heat vegetable oil over high heat. Add garlic and ginger, and stir-fry for 30 seconds until fragrant.
- Add bell pepper, snap peas, broccoli, and carrot. Stir-fry for 2-3 minutes, or until vegetables are crisp-tender.
- If using tofu or chicken, add it to the skillet and stir-fry for another minute.
- Pour the coconut curry sauce over the vegetables and protein (if using). Stir to combine and cook for 2-3 minutes, or until the sauce has thickened slightly.
- Remove from heat and season with salt and pepper to taste.
- Serve hot, garnished with chopped cilantro and lime wedges on the side.
This Coconut Curry Vegetable Stir Fry is a true flavor explosion that will transport your taste buds to the vibrant streets of Southeast Asia. With its perfect balance of rich coconut curry sauce, crisp-tender veggies, and optional protein, this dish is sure to become a new weeknight staple. So, why not spice up your dinner routine and indulge in this irresistible fusion of flavors?