Spicy Coconut Vegetable Stir Fry
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!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Spicy Coconut Sauce
- 1 13.5 oz 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
- 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
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.
Serving: 1Serving | Calories: 629.8kcal | Carbohydrates: 93.89g | Protein: 20.43g | Fat: 18.98g | Sodium: 1112.28mg | Fiber: 14.98g