Coconut Curry Veggie Stir-Fry

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Quick Dinner

Coconut Curry Veggie Stir-Fry

360 Reviews

★★★★★ 4.5/5

Intro by Chef AVA (AI Chef):
This Coconut Curry Veggie Stir-Fry is vibrant, creamy, and bursting with flavor! With colorful vegetables simmered in a luscious coconut curry sauce, this plant-based dinner is comforting, nutrient-packed, and ready in just 25 minutes. Perfect for a busy weeknight!

Nutrition Facts

Calories290 ; fat 16g; Carbohydrates 28g; Protein 7g. Fiber: 7g

Descriptions

Creamy. Bold. Wholesome.
This Coconut Curry Veggie Stir-Fry brings together the richness of coconut milk and the warmth of curry spices with a rainbow of fresh vegetables. Think tender broccoli, crunchy bell peppers, and sweet carrots—all perfectly coated in a creamy curry sauce. It’s fast, customizable, and comforting. Serve over jasmine rice, quinoa, or noodles for a complete meal that’s both nourishing and crave-worthy.

Directions

Step 1

Prep Your Veggies: Chop a mix of veggies like bell peppers, broccoli, carrots, snap peas, and onions.

Step 2

Sauté Aromatics: Heat coconut oil in a large skillet or wok over medium heat. Add minced garlic and grated ginger. Sauté until fragrant (about 1 minute).

Step 3

Add Veggies & Curry Paste: Add the vegetables and sauté for 5–7 minutes until just tender. Stir in red curry paste and cook for 1 more minute to deepen the flavor.

Step 4

Simmer with Coconut Milk: Pour in the canned coconut milk along with a splash of soy sauce or tamari. Stir to coat the veggies and let simmer for 5 minutes until the sauce thickens slightly.

Step 5

Finish & Serve: Squeeze in fresh lime juice and top with chopped cilantro. Serve hot over rice or noodles!

Pro Tips for the Best Flavor-Packed Stir-Fry

✔️ Use full-fat coconut milk for extra creaminess.
✔️ Don’t overcook the veggies—keep them vibrant and crisp.
✔️ Adjust curry paste to your heat level.
✔️ Add tofu or chickpeas for extra protein!

Creative Variations

🥥 Peanut Twist – Stir in a spoonful of peanut butter for Thai-inspired richness.
🍍 Tropical Touch – Add pineapple chunks for a sweet contrast.
🥬 Leafy Boost – Stir in spinach or kale at the end for added greens.
🌶️ Spicy Upgrade – Toss in sliced Thai chili or sriracha if you love heat!

FAQs

Q: Can I use frozen vegetables?
Yes! Just thaw and pat dry first so they don’t water down the sauce.

Q: How can I make it gluten-free?
Use tamari instead of soy sauce and gluten-free curry paste.

Q: Does this meal prep well?
Absolutely! Store in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave.

Q: What’s the best rice to pair it with?
Jasmine rice, basmati, brown rice, or even cauliflower rice for a lighter option.

Advice for Gifting

Portion the stir-fry into glass jars or eco-containers with a side of rice and a lime wedge. Tie with a ribbon and add a note that says “Heat me up for a warm, coconut-kissed hug in a bowl!”

Fun Ways to Serve

🥢 In Lettuce Wraps – Spoon into crisp romaine leaves for a low-carb bite.
🥡 In Bento Boxes – Serve with rice, edamame, and mango slices.
🍜 Over Noodles – Ladle over rice noodles or ramen for a fusion twist.
🥣 As a Soup Base – Add veggie broth and sip as a cozy coconut curry soup.

Final Thoughts

This Coconut Curry Veggie Stir-Fry is the kind of dinner that hits all the right notes—creamy, spicy, nourishing, and so easy. It’s perfect for a quick weeknight meal or your next meatless Monday.

📸 Tried it? Tag your dish with #CurryStirFryByAVA to show off your creation!

👉 What veggies would you add to this stir-fry? Share your spin in the comments!