Vegetable and Coconut Stir-Fry

This vegetable and coconut stir-fry is a quick and easy weeknight meal that's packed with flavor. The coconut milk adds a touch of sweetness and creaminess, while the vegetables provide a satisfying crunch. Serve over rice or noodles for a complete meal.

The origins of this recipe can be traced back to the bustling markets of Southeast Asia, where vendors would stir-fry fresh vegetables with coconut milk and spices. Over time, this dish made its way to Western kitchens, where it has become a popular favorite. Our version of this classic dish is simple to make and can be tailored to your own taste preferences. You can add your favorite vegetables, protein, and spices to create a stir-fry that's uniquely your own.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 tablespoon coconut oil or vegetable oil
• 1 onion, chopped
• 2 carrots, peeled and sliced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1/2 cup unsweetened coconut milk

Instructions

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the carrots, red bell pepper, green bell pepper, broccoli, and cauliflower and cook until the vegetables are tender, about 10 minutes.
4. Stir in the coconut milk and bring to a simmer.
5. Reduce heat to low and cook for 5 minutes more.
6. Serve over rice or noodles.

Why It Works

• The coconut milk adds a touch of sweetness and creaminess to the stir-fry, balancing out the savory flavors of the vegetables.
• Stir-frying the vegetables over high heat helps to caramelize them, giving them a slightly smoky flavor.
• Cooking the stir-fry over low heat for a few minutes after adding the coconut milk helps to thicken the sauce and develop the flavors.