Coconut Milk and Vegetable Stir-Fry

Coconut milk and vegetables stir-fry is a quick and easy weeknight meal that's also healthy and delicious. The coconut milk adds a creamy richness to the dish, while the vegetables provide a variety of textures and flavors. This dish is a great way to get your daily dose of vegetables, and it's also a good source of protein and fiber.

This recipe was inspired by a trip to Thailand, where I had a similar dish at a street food stall. I was so impressed by the flavors and textures of the dish that I knew I had to recreate it at home. After some experimentation, I came up with this recipe, which is a close approximation of the original dish. I've used coconut milk to give the dish a creamy richness, and I've added a variety of vegetables to provide a variety of textures and flavors. This dish is a great way to get your daily dose of vegetables, and it's also a good source of protein and fiber.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 tablespoon coconut oil
• 1/2 onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1/2 cup carrots, chopped
• 1/2 cup coconut milk

Instructions

1. Heat the coconut oil in a large skillet over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the bell peppers, broccoli, cauliflower, and carrots and cook until tender, about 10 minutes.
4. Stir in the coconut milk and bring to a simmer.
5. Cook for 5 minutes more, or until the sauce has thickened.

Why It Works

• The coconut milk adds a creamy richness to the dish.
• The vegetables provide a variety of textures and flavors.
• This dish is a good source of protein and fiber.