Spicy Coconut Vegetable Stir Fry

$5.93 recipe / $1.48 serving
by Beth - Budget Bytes
4.80 from 62 votes
Jump to RecipeStep by StepPin Recipe

This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.

I found myself with a handful of leftover vegetables in my fridge this week, so you know what that means—STIR FRY TIME! I went extra tropical this time, to escape these winter blues, with a spicy coconut and peanut sauce, complete with fresh lime and cilantro. This Spicy Coconut Vegetable Stir Fry is fully adjustable for heat and whatever vegetables you have on hand, so read below for modifications!

Big bowl of Spicy Coconut Vegetable Stir Fry with lime wedge

Adjust the Heat

I used a full 2 Tbsp of sriracha in my coconut sauce, which gave it a good medium-level heat. If you want a slightly spicy sauce, use only 1 Tbsp sriracha, and if you want a sauce with zero heat, simply leave the sriracha out.

Vegetable Options

As I mentioned above, I jut used a mix of vegetables that were lingering in my fridge, freezer, and pantry. If you don’t have any vegetables on hand, this would be a great opportunity to take advantage of a grocery store salad bar. Grab a handful of 4-5 different vegetables, about 4-6 cups of vegetables total, and you’re good to go. And, if in a pinch, you can always use a bag of frozen stir fry vegetables.

Add a Protein

If you want to add a dedicated protein to this meal, this Spicy Coconut Vegetable Stir Fry is very versatile. You can add chicken, shrimp, tofu, or tempeh. Just sauté your protein in the skillet first, then remove it before adding the vegetables (to avoid over cooking the protein), then add the protein back in when you add the spicy coconut sauce.

Spooning Spicy Coconut Sauce over a bowl of Spicy Coconut Vegetable Stir Fry and rice

Share this recipe

Spicy Coconut Vegetable Stir Fry

4.80 from 62 votes
This rich and spicy coconut vegetable stir fry is adaptable to whatever vegetables are lingering in your fridge, making it a great sweep the kitchen recipe!
A bowl of Spicy Coconut Vegetable Stir Fry ready to be eaten.
Servings 4
Prep 15 mins
Cook 10 mins
Total 25 mins

Ingredients

Spicy Coconut Sauce

  • 1 13.5oz. can full-fat coconut milk ($1.79)
  • 1/4 cup natural style peanut butter ($0.28)
  • 2 Tbsp sriracha ($0.18)
  • 1 tsp brown sugar ($0.01)
  • 1 Tbsp soy sauce ($0.06)
  • 2 Tbsp lime juice (about one lime) ($0.22)
  • 1 clove garlic, minced ($0.08)
  • 1 tsp grated fresh ginger ($0.10)

Stir Fry

  • 4-6 cups mixed vegetables ($1.93)
  • 1 Tbsp high heat cooking oil of choice ($0.04)

Optional for Serving

  • 4 cups cooked rice (or 8oz. noodles) ($0.70)
  • 1/4 cup chopped peanuts ($0.12)
  • 1/4 cup chopped cilantro ($0.22)
  • 1 lime (cut into wedges) ($0.22)

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.

See how we calculate recipe costs here.



Video

Nutrition

Serving: 1ServingCalories: 629.8kcalCarbohydrates: 93.89gProtein: 20.43gFat: 18.98gSodium: 1112.28mgFiber: 14.98g
Read our full nutrition disclaimer here.
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

How to Make Spicy Coconut Vegetable Stir Fry – Step by Step Photos

Mixed spicy Coconut sauce in a white bowl

First, make your spicy coconut sauce. In a medium bowl, whisk together one 13.5oz. can of full-fat coconut milk, 1/4 cup natural style peanut butter, 2 Tbsp sriracha, 1 tsp brown sugar, 1 Tbsp soy sauce, 2 Tbsp lime juice (about one lime-worth), 1 clove of minced garlic, and 1 tsp of grated fresh ginger. If you have a difficult time getting your peanut butter to incorporate into the coconut milk, you can gently heat the sauce in the microwave or a sauce pan to help it melt in (I did not need to do so).

Chopped vegetables on a cutting board

You can use anywhere from 4-6 cups-worth of mixed vegetables. I just grabbed some things that I had in my fridge, but you can also get a mix of pre-chopped vegetables from the salad bar at the grocery store, or use a bag of frozen stir fry vegetables. 

Briefly Stir Fry Vegetables

Heat 1 Tbsp high heat cooking oil of your choice in a large skillet over medium-high heat. Once hot, begin adding the vegetables, starting with the hardest vegetables first and adding the softest vegetables last. Stir fry only for 1-2 minutes, or just until they begin to soften on the edges. The vegetables will cook even more once the sauce is added and you don’t want them to be completely limp at the end, so err on the side of under cooked during this step. If you’re using a tender green, like spinach, wait to add that until after the sauce has been added.

Add Spicy Coconut Sauce to Stir Fried Vegetables

Next add the prepared spicy coconut sauce…

Heat Spicy Coconut Sauce

Stir to combine the sauce with the vegetables, then allow it to heat through. It should heat through very quickly in the hot skillet. Once the sauce is hot, add any greens if you’re using them and stir just until they wilt in the hot sauce.

A skillet full of Spicy Coconut Vegetable Stir Fry

Top with chopped peanuts, cilantro, and a squeeze of fresh lime, if desired. To serve the Spicy Coconut Vegetable Stir Fry you can spoon the vegetables and sauce over rice, or add cooked noodles to the skillet and toss to combine with the sauce.

A bowl of Spicy Coconut Vegetable Stir Fry ready to be eaten.

I went the rice route today (jasmine rice, specifically), and it was super delish!

TRY THESE OTHER STIR FRY RECIPES:

Share this recipe

Posted in: , , , , , , , , , , , ,

Leave a Comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

Leave a Comment
  1. This is one of my favorite recipes. But I have a question. Im doing a Daniel Faat amd am avoiding added sugars. Is there a non- sweetener substitute for the brown sugar? I understand if there isn’t! Thanks in advance.

    1. Jaz, the brown sugar will add a slight bit of sweetness to balance out the other flavors of the dish. It’s a very small amount, and likely won’t affect anything but the flavor — however, since we haven’t tested it, I can’t promise it will be just as good — but you could leave it out.
      — Marion :)