Description

Spicy Coconut Vegetable Stir Fry is a vibrant and flavorful dish that transports you to a tropical paradise. Packed with colorful vegetables, aromatic spices, and rich coconut milk, this quick and easy recipe is perfect for busy weeknights or entertaining guests.

Ingredients

Scale

2 cups mixed vegetables (bell peppers, broccoli, snap peas)
1 can (14 oz) full-fat coconut milk
1 tbsp fresh ginger, grated
3 cloves garlic, minced
2 tbsp low-sodium soy sauce
1 tsp red chili flakes (adjust for spice preference)
2 tbsp lime juice
2 tbsp vegetable oil (canola or peanut oil)
Fresh cilantro (optional for garnish)

Instructions

Prepare your vegetables by washing and chopping them into bite-sized pieces.
Heat vegetable oil in a large skillet over medium-high heat until shimmering.
Add minced garlic and grated ginger; sauté for about 1 minute until fragrant.
Toss in the mixed vegetables and stir-fry for 5-7 minutes until tender but crisp.
Reduce heat slightly; pour in coconut milk and soy sauce, stirring well to coat the veggies. Simmer for an additional 3-5 minutes.
Finish with lime juice and red chili flakes, stirring one last time before serving hot.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main
Method: Stir-frying
Cuisine: Asian

Nutrition

Serving Size: 1 cup (240g)
Calories: 250
Sugar: 5g
Sodium: 350mg
Fat: 18g
Saturated Fat: 15g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 5g
Cholesterol: 0mg

Keywords: Feel free to customize the vegetable mix based on what’s available in your fridge. For added protein, consider including tofu or chickpeas. To store leftovers, keep them in an airtight container in the fridge for up to three days.