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Spicy coconut vegetable stir-fry served
Vibrant vegetable stir-fry simmered in a rich spicy coconut sauce

Spicy coconut vegetable stir-fry

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
The world of Thai curries is a balance of freshness and creaminess. Coconut milk acts not only as liquid but also as the fat source in which flavours dissolve. Quick frying in a wok preserves the colour and vitamin content of the vegetables, while curry paste or spices add complex aromas. This is a quick 'one-pot' solution for weekdays.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Thai inspired

Ingredients

Equipment Needed

  • Wok or large, deep frying pan
  • Chopping board

Allergen Information

⚠️ Soya (if soy sauce is used)

Instructions

1 ✓

Cut the vegetables into uniform sizes. Cut the carrots thinner as they take longer to soften.

Tip: Uniform chopping is the basis of wok cooking.
2 ✓

Heat the wok with oil. If using curry paste, fry it in the oil for 1 minute until fragrant (releasing aromas).

Tip: Frying the paste (blooming) intensifies the flavour.
3 ✓

Toss in the hard vegetables (carrots, broccoli stalks), fry for 2 minutes. Add softer ones (pepper, broccoli florets), fry for another 2 minutes.

Tip: Shake the wok so they don't burn, just brown.
4 ✓

Pour over the coconut milk. Bring to boil, then lower heat and simmer for 3-4 minutes until vegetables are 'crisp-tender' (al dente).

Tip: Don't overcook! The veg needs to retain bite.
5 ✓

Squeeze in the lime juice (acidity balances the coconut fat), sprinkle with coriander.

Tip: Taste: you can use fish sauce or soy sauce instead of salt for umami.

Recipe FAQ

Why did the coconut milk split?
If you boil it too long on high heat, the coconut oil can separate. This is often desired in Thai cooking (it 'cracks' the curry), but if you want a smooth sauce, just bring it to a boil briefly at the end.

Ingredients

  • 500 g Mixed vegetables (broccoli florets, carrot strips, red pepper)
  • 400 ml Coconut milk (tinned, min. 60% coconut content)
  • 2 tbsp Red curry paste (or soy sauce and ginger)
  • 1 tbsp Oil
  • 1 whole Lime (juice)
  • 1 bunch Coriander