Thai Ginger Coconut Vegetable Toss
Elevate your weeknight dinners with this vibrant and flavorful Thai Ginger Coconut Vegetable Toss, a quick and easy stir-fry loaded with fresh, colorful veggies and an irresistibly creamy coconut sauce. This plant-based recipe combines the zing of fresh ginger, garlic, and lime juice with the warmth of Thai red curry paste, creating a perfectly balanced dish that’s as aromatic as it is satisfying. Crisp-tender zucchini, snap peas, red bell peppers, baby corn, and carrots soak up the luscious sauce made from coconut milk and soy sauce, while a sprinkle of fresh cilantro and optional toasted sesame seeds provides the perfect finishing touch. Ready in just 35 minutes, this versatile dish is ideal for busy evenings and pairs beautifully with steamed jasmine rice, brown rice, or rice noodles for a wholesome, gluten-free and dairy-free meal. Perfect for fans of Thai cuisine, this recipe is a must-try for anyone looking to spice up their veggie game!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 2 teaspoons fresh ginger (peeled and grated)
- 3 cloves garlic (minced)
- 1 medium shallot (thinly sliced)
- 1 medium red bell pepper (sliced into thin strips)
- 1 medium zucchini (sliced into half-moons)
- 1 cup baby corn (drained and halved lengthwise)
- 1 cup snap peas (trimmed)
- 1 medium carrot (julienned)
- 1 cup unsweetened coconut milk
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon lime juice (freshly squeezed)
- 1.5 tablespoons Thai red curry paste
- 1 teaspoon brown sugar
- 2 tablespoons cilantro (chopped, for garnish)
- 1 teaspoon toasted sesame seeds (optional, for garnish)
Instructions
Heat the coconut oil in a large skillet or wok over medium heat.
Add the grated ginger, minced garlic, and sliced shallot to the skillet. Sauté for 2-3 minutes until fragrant and the shallots are translucent.
Increase the heat to medium-high and add the red bell pepper, zucchini, baby corn, snap peas, and carrot. Stir-fry for 5-6 minutes until the vegetables are tender yet still crisp.
In a small bowl, whisk together the coconut milk, soy sauce, lime juice, Thai red curry paste, and brown sugar. Adjust the curry paste or lime juice according to your spice and flavor preferences.
Pour the coconut milk mixture into the skillet with the vegetables. Stir everything well to ensure the vegetables are evenly coated in the sauce.
Lower the heat to medium and simmer for 3-4 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Remove the skillet from the heat and garnish with chopped cilantro and toasted sesame seeds if desired.
Serve immediately over steamed jasmine rice, brown rice, or rice noodles for a complete meal.
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3242 mg | 141% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 35.9 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 625 mg | 48% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2005 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
