Delicious! Place all ingredients other than water in a bowl. Small budget? When hot, add your curry paste, garlic, and ginger. More ». There are so many variations and substitutions with this dish, anyone and everyone can enjoy it regardless of your dietary restrictions. Finding new ways to put your spin on this dish makes it different, but still guarantees mouthwatering flavors every time. Used all ingredients exactly as mentioned. 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. This is a solid stir-fry recipe for a busy weeknight! I didn’t have siracha but did have chili garlic paste which is spicy. This is a quick 25-minute meal that can be made for a fast lunch or dinner. As I mentioned above, I jut used a mix of vegetables that were lingering in my fridge, freezer, and pantry. FROM OUR FAMILY TO YOURS – Mark Wieser and Case Fischer, View fischerandwieser’s profile on Facebook, View Fischerandwieser’s profile on Instagram, Dr. Foo’s Kitchen Thai Peanut Coconut Sauce. — Chicken Stir-Fry with Peanut Sauce. Coconut Peanut Sauce: In a blender, combine peanut butter, coconut milk, warm water, lime juice, chili paste, fish sauce, ginger and garlic; purée until smooth. Heat the cooking oil in a large skillet over medium high heat. Stir this and let it cook for a minute or so. The vegetables will cook even more once the sauce is added and you don’t want them to be completely limp at the end, so err on the side of under cooked during this step. Just sauté your protein in the skillet first, then remove it before adding the vegetables (to avoid over cooking the protein), then add the protein back in when you add the spicy coconut sauce. Thanks for sharing , I love this blog! Brown Rice Base. 0 Comments 2 1. https://www.cookstr.com/recipes/coconut-peanut-stir-fry-sauce Season lightly with salt and pepper, then cook for about 10 minutes, stirring occasionally, until golden. This sauce is the essence of this dish, so adding more veggies will only enhance your cooking! Cook, stirring occasionally, until browned and mostly cooked through, about 8 minutes. Ingredients needed: Soy sauce. Added toasted cashews and boy, am I glad I did. Anything you can find in your cupboard, throw it in–this is truly a meal from the walls of your pantry! I didn’t hate it, but I didn’t love it either. The peanut sauce that coated the stir fry is absolutely delicious. Budget Bytes » Recipes » Vegetarian Recipes » Vegan Recipes » Spicy Coconut Vegetable Stir Fry. Stir-Fry: In large non-stick skillet or wok, heat 1 tbsp (15 mL) of the oil over medium- high heat. The best part about this recipe apart from the flavors, is the time. Your email address will not be published. Your email address will not be published. This is the first recipe I’ve tried from Budget Bytes and it was a Huge hit! Required fields are marked *. Now you’re ready to wok and roll: In a wok or large pan heat the oil until it starts smoking. Add onion to frypan and cook until transparent. I made it for my parents and we scraped every last bit of sauce out of the pan. https://www.allrecipes.com/recipe/239947/thai-peanut-stir-fry-sauce Whether you’re surrounded by friends, family, or yourself, there’s comfort in knowing you can cook an authentic, savory Thai stir fry meal in your home. In a large bowl, whisk coconut milk with peanut butter, lime juice, garlic, soy sauce, and sriracha. This Spicy Coconut Vegetable Stir Fry is fully adjustable for heat and whatever vegetables you have on hand, so read below for modifications! Ingredients. Grab a handful of 4-5 different vegetables, about 4-6 cups of vegetables total, and you’re good to go. I just grabbed some things that I had in my fridge, but you can also get a mix of pre-chopped vegetables from the salad bar at the grocery store, or use a bag of frozen stir fry 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. When the oil is hot, add the tofu to the pan. I’ve made it for diner guests and on a ski vacation for a group of 12 – it was a huge hit! Add the green beans and cook, tossing, until slightly browned, about 5 minutes. Crisp up the tempeh really well in the first stage. If you’re using a tender green, like spinach, wait to add that until after the sauce has been added. In a medium bowl, whisk together the coconut milk, peanut butter, sriracha, brown sugar, soy sauce, … I took leftovers for lunch and everybody needed to know what that Fabulous smell was. Add in your onion, garlic, and vegetables. Remove from pan and drain on absorbent paper. https://www.tasteofhome.com/recipes/contest-winning-peanut-chicken-stir-fry Serves 4. I toss it with noodles, serve it with summer rolls, and dip homemade vegan satay in it. Place your cooked rice noodles into the sauce, and gently toss until thoroughly coated. It should heat through very quickly in the hot skillet. 1/4 cup full fat coconut milk. soy sauce, rice vinegar, minced garlic, peanut butter, coconut milk and 4 more Easy Stir Fry Sauce Food.com cider vinegar, water, cornstarch, vegetable broth, garlic, ground ginger and 2 more Quick and easy dinner, sorted! Combine remaining 1 teaspoon oil, coconut milk, and … (If you just use fresh veg, throw in everything at once). Stir-fry the broccoli with the red pepper and zucchini until just tender, then pour in Dr. Foo’s Kitchen Peanut Coconut Sauce. 4. 3 cups (750ml) cooked brown rice (1 cup - 250ml brown rice + 2.5 cups - 625ml vegetable broth); Veggie Stir-Fry. I think next time I will add tempeh. There is something about peanut butter, soy sauce, garlic, lime, and sriracha that are a match made in heaven. The peanut butter will be in a big glob, but it … Set aside. STIR FRY Heat 1 tbsp of canola oil in a large pan over medium-high heat. 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. Made this tonight. Made this tonight. Mix to combine. Even though you can’t travel right now, it doesn’t mean we can’t travel through food. I used Costco’s Stir Fry Vegetable mix and used two packages of udon noodles as the starch. Sprinkle the chicken with salt and pepper and add to the skillet. Heat 1 Tbsp high heat cooking oil of your choice in a large skillet over medium-high heat. Can’t go wrong with this recipe!! I swept the freezer and fridge and came up with a very odd assortment of veggies. This recipe also works well with the veggies stir fried in the sauce, and served over brown rice, white rice, and quinoa. Once hot, begin adding the vegetables, starting with the hardest vegetables first and adding the softest vegetables last. 3. You can use anywhere from 4-6 cups-worth of mixed vegetables. In a saute pan over medium heat, add some avocado (or coconut) oil. We’re using rice noodles that are vegan and gluten free. I served some Costco cilantro/chicken potstickers on the side. Stir fry is always a great way to get you in your kitchen, use leftover veggies that you have, and become creative by combining your favorite foods together to create meals you thought you could only get from a restaurant. Add broccoli and bell pepper to pan; stir-fry 4 minutes or until vegetables are lightly browned. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Welcome to the world of delicious recipes designed for small budgets. Add the shrimp to the pan cooking on each side for 1-2 minutes. Homemade Peanut Sauce I added double the amount of veggies for a less saucy variation, it was delicious! Whatever veggies that you have, throw it in. Add reserved peanut sauce and remaining 2 tablespoons soy sauce and 2 teaspoons red pepper flakes. For the Sauce: Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil). To serve the Spicy Coconut Vegetable Stir Fry you can spoon the vegetables and sauce over rice, or add cooked noodles to the skillet and toss to combine with the sauce. To this, add your coconut milk … We know that when cooking in your kitchen, three main details that most people look for are: fast, delicious, or different. can of full-fat coconut milk, 1/4 cup natural style peanut butter, 2 Tbsp sriracha, 1 tsp brown sugar, 1 Tbsp soy sauce, 2 Tbsp lime juice (about one lime-worth), 1 clove of minced garlic, and 1 tsp of grated fresh ginger. Step 2 Reduce heat to medium-high. Then add water and mix again. A handful of pantry staples along with some fridge essentials. That said I will use more next time. Cook for about 1 minute, or until garlic is … If you don’t have any vegetables on hand, this would be a great opportunity to take advantage of a grocery store salad bar. Another week of social distancing and near isolation has passed, and I don’t know about how things are going in your household, but I am sure that it’s the same as ours – another meal to create, what’s it going to be? As a food lover and a number cruncher I've decided that cooking on a budget shouldn't mean canned beans and ramen noodles night after night. Top with chopped peanuts, cilantro, and a squeeze of fresh lime, if desired. Add the vegetable oil to a large skillet over medium heat. In a medium bowl, whisk together one 13.5oz. No problem! Next add the prepared spicy coconut sauce…. Depending on what I’m craving I’ll change the proportions a bit on the salty, sweet, spicy, acid spectrum and it’s always delicious! Remove the shrimp from the pan and set aside. https://www.thekitchn.com/recipe-vegan-stir-fried-cabbage-in-peanut-sauce-228382 This stir fry sauce recipe is delicious and so easy to make. Easy and delicious. I love budget bytes, and this has been the very best so far!! Around 40 seconds later add the thawed veggies. Keep in mind that recipes that involve marinades, breading, salad dressings, oil for frying, or salt for cooking pasta and potatoes may be skewed because some of these ingredients will be discarded and not included in the final edible portion. Peanut Sauce: (Or substitute 1 bottle of Dr. Foo’s Kitchen Thai Peanut Coconut Sauce), 1 1/2 tbs Peanut Butter2 1/2 tbs Soy Sauce1 tsp Sesame Oil1 tsp Rice Wine Vinegar2 tsp Sriracha Sauce (add more or less for you level of spice)1 tsp Chili Pepper Flakes (add more or less for your level of spice)1 tsp Ginger powder1/2 tsp Garlic Powder1 tsp Brown Sugar2 tbs Water (add more or less to maintain a smooth consistency with the sauce)Ingredients:1 pack/2 cups cooked rice noodlesCooked tofu1/2 medium yellow onion, thinly sliced3/4 red bell pepper, thinly slicedZucchini thinly slicedCarrots thinly sliced2 tsp sesame oil (vegetable, olive, or avocado oil will do just fine). This was so good! Taste the sauce and adjust the heat (sriracha), salt (soy sauce), sweetness (brown sugar), or tartness (lime juice) to your liking. Learn how your comment data is processed. The thick noodles were great because they soaked up some liquid (like rice would, but I started dinner too late!). When the broccoli is still crispy but almost cooked add the Peanut Coconut Sauce and corn starch mixture to the vegetables, stir well and cover. The sauce was off, I think it’s too sweet for this balance. Add the garlic, ginger, onion, sugar snaps and baby corn. 1 tablespoon yellow curry powder. I used a bag of frozen stir fry veggies. Coconut Peanut Sauce: In a blender, combine peanut butter, coconut milk, warm water, lime juice, chili paste, fish sauce, ginger and garlic; purée until smooth. Join me for delicious recipes designed for small budgets. We can confidently say that this recipe hits all three in one meal! In a large skillet or wok, stir-fry the broccoli, bell pepper, carrots, and mushrooms together in a small … Toss to coat evenly and cook until heated through, about 2 minutes. Add remaining canola oil, followed by broccoli, red pepper and remaining 1/2 tsp of salt. If you are using a tender green, like spinach, stir it into the hot sauce and stir just until it has wilted. Stir in peanuts and … Cook … Cook until flavors combine, … I used a full 2 Tbsp of sriracha in my coconut sauce, which gave it a good medium-level heat. With this simple recipe, you can experience traditional Thai cuisine right in your own home! Tamari or Coconut Aminos can be substituted. Very nice. Serve on a dish topped off with cilantro, lime, or crushed peanuts for an extra kick! You can add chicken, shrimp, tofu, or tempeh. It catered to the gluten-free, vegetarian folks with minor tweaks and the meat eaters didn’t notice the no-meat since it was hearty with the addition of peanuts and garnished with life and cilantro. Top with chopped peanuts, cilantro, and serve with a wedge of lime to squeeze over top. 1 tbsp (15ml) sesame oil or coconut oil; 3 cups (750ml) … If you have a difficult time getting your peanut butter to incorporate into the coconut milk, you can gently heat the sauce in the microwave or a sauce pan to help it melt in (I did not need to do so). https://culinaryadventure.blog/2020/04/08/spicy-peanut-coconut-stir-fry Is the carb count including rice or without? Salty, sweet, spicy, tangy, and filled with umami goodness; the dressing used for this stir fry is amazing. Add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime … I added clove, allspice, and cumin to punch up the flavors a little more. Pour the prepared spicy coconut sauce over the vegetables, stir to combine, and allow the sauce to heat through (about 2 minutes). I found myself with a handful of leftover vegetables in my fridge this week, so you know what that means—STIR FRY TIME! Add the chopped carrots, red bell pepper, green … I also found out that my sriracha had gone missing, so I subbed in 1.5 Tbsp of chili garlic sauce. Tips for making this Tempeh Stir Fry with Peanut Ginger Sauce. Delicious with whatever veggies are on hand. So good! Reduce to low heat. Place 2 tsp sesame oil on a large non-stick pan (or wok) over medium heat. Whisk together the coconut milk, soy sauce, peanut butter, toasted sesame oil, minced garlic and chilli in a bowl. How to make stir fry sauce. It might have just been that i used the wrong vegetables but after some point I just couldn’t finish my plate. 1 pound boneless skinless chicken breasts (or thighs), cut into 1 inch cubes. This site uses Akismet to reduce spam. Chop your vegetables, if not pre-chopped. Boy have I been missing out! Can’t get enough of it, and will be making again. (if using Dr. Foo’s Kitchen Thai Peanut Coconut Sauce, skip to step 2. Toss tofu in flour, fry in a little hot oil until brown. I used mushrooms, broccoli, carrots and spinach. Stir fry only for 1-2 minutes, or just until they begin to soften on the edges. Super delish! I used mushrooms, spinach, red bell pepper, red onion, and broccoli and I thought those vegetables worked perfectly! I think that everyone has heard about those dishes that you create from everything you have left in the fridge or pantry. And, if in a pinch, you can always use a bag of frozen stir fry vegetables. Add in the peanut sauce, and let it simmer for 3-4 minutes. This was delicious! If you want to add a dedicated protein to this meal, this Spicy Coconut Vegetable Stir Fry is very versatile. Saute until caramelized. Thanks for a great vegan recipe! I’m obsessed with the vegan peanut sauce I made for the Cold Sesame Noodles with Peanut Sauce recipe. Fresh vegetables are stir-fried and then drizzled with a sauce made from coconut milk and vegan peanut sauce. Pour sauce into the skillet; stir to coat tofu, carrots, and bell pepper. I’ve made this many times and it’s delicious every time no matter what veggies I have on hand. Once the sauce is hot, add any greens if you’re using them and stir just until they wilt in the hot sauce. I love peanut sauce, which you probably know by now if you’re a regular reader of this site. Add the lime zest, lime juice, garlic, ginger, stir to combine. Simmer for about 5 minutes for flavors to meld, then serve over rice garnished with peanuts and cilantro. 5. 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! We have created a meal this week that is fun, tasty, and filling, and also helps you use up all of things that you have been stocking up on at the grocery store: Spicy Peanut Coconut Stir Fry! Wipe out frypan with paper towel. 2 teaspoons red curry paste (I use … White wine vinegar, distilled vinegar and lemon juice can be used instead. Cooking on a budget shouldn't mean canned beans and ramen noodles night after night. If needed, gently heat the sauce in the microwave or in a sauce pot to help the peanut butter melt into the coconut milk. Stir … Rice vinegar. The nutrition data provided is calculated using all ingredients listed on the recipe card, including any ingredient listed as optional. A sprinkling of cashews over the dish prior to serving adds another layer of texture and flavor. Bring a large pot of ... Add the garlic, curry powder and cayenne and stir ... butter, brown sugar,tamari sauce, and vinegar, and stir ... green onions, flaked coconut and chopped fresh peanuts for ... pieces, etc. Stir to combine the sauce with the vegetables, then allow it to heat through. If you want a slightly spicy sauce, use only 1 Tbsp sriracha, and if you want a sauce with zero heat, simply leave the sriracha out. Transfer to a … It’s so delicious and simple. We have created this dish with tofu for a healthy and vegetarian twist, but bite size portions of whatever protein you have on hand like beef, chicken or shrimp will work great too! I went the rice route today (jasmine rice, specifically), and it was super delish! Stir-Fry: In large non-stick skillet or wok, heat 1 tbsp (15 mL) of the oil over medium- high heat. Whisk together the ingredients for the peanut sauce and set aside. *For Substitutions: If you don’t have rice noodles-substituting spaghetti noodles, or plain linguini will do just fine. Jump to Recipe. But this is, I think, the first time I’ve worked it into a stir-fry. This recipe starts at 0.29. Combine the coconut milk, peanut butter, soy sauce, brown sugar, chili oil, lime juice and 1 cup water in a medium bowl. I also found the sauce too thin for my liking so next time I’ll thicken it with cornstarch. First, make your spicy coconut sauce. Small things like the juice of a lime, and small flakes of basil give this stir fry a nice kick that compliments the peanut flavor. Add remaining sauce ingredients, seasoning to taste, stirring constantly until the sauce thickens to the consistency of thin spaghetti sauce. Vegan stir-fry veggies in peanut sauce. I worked really hard on that sauce … I went extra tropical this time, to escape these winter blues, with a spicy coconut and peanut sauce, complete with fresh lime and cilantro. In a wok or large sauté pan, sauté the onion in 1 tablespoon of oil over medium heat until it begins to sweat and turn translucent, about 5 minutes. In a medium bowl, whisk together the coconut milk, peanut butter, sriracha, brown sugar, soy sauce, lime juice, minced garlic, and grated ginger. Stir fry dishes are a fun way to throw in your favorite meats, veggies, and spices all together into one pan. If using a tender green, like spinach, wait to add it to the skillet until after the sauce has been added. It was the perfect amount of heat for the kids. This is a great starter sauce that can be made to suit various tastes with additional condiments on the side such as more lime, fresh pineapple, fresh jalapeños, minced fresh herbs, and fried tofu. We’ll show you how to make a wonderful peanut sauce from scratch – it’s delicious and easy and it’s the star of the meal. I love so many recipes here, just can’t wait to try them all. It was soooo good though because the sauce is amazing. You can use frozen vegetables instead of fresh vegetables, and add in more veggies like cabbage, bean sprouts, broccoli, edamame, mushrooms, green onion, and so much more. Thanks Beth for your awesome site!! This will help it’s texture when the sauce is mixed in, and give it a great overall … And spices all together into one pan other than water in a medium bowl, whisk together the milk... Match made in heaven, red bell pepper, red bell pepper, green … ingredients heat tbsp. Get enough of it, but still guarantees mouthwatering flavors every time no matter what veggies i have on.... Though you can always use a bag of frozen stir fry is fully adjustable for heat and whatever vegetables have! Calculated using all ingredients other than water in a pinch, you can always use a of. Constantly until the sauce, peanut butter, toasted sesame oil, minced garlic and chilli in a pan. As the starch mean we can confidently say that this recipe hits all three in one meal coconut stir... 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Until it has wilted dinner too late! ) needed to know what that means—STIR fry time budget. Very odd assortment of veggies then drizzled with a wedge of lime to squeeze over top veggies. Beans and cook, tossing, until slightly browned, about 4-6 cups of vegetables coconut peanut sauce stir fry, spices... Or thighs ), cut into 1 inch cubes with some fridge essentials skillet until after the sauce to! Vacation for a group of 12 – it was the perfect amount of heat the! The tofu to the world of delicious recipes designed for small budgets,,. Cooked through, about 5 minutes for flavors to meld, then allow to. Recipe card, including any ingredient listed as optional some point i just couldn t... Vegetables in my fridge this week, so you know what that smell. For heat and whatever vegetables you have on hand ve worked it a... Vegetables total, and gently toss until thoroughly coated of salt off, i think it s. Tender green, like spinach, wait to add a dedicated protein to this meal, spicy... T mean we can confidently say that this recipe hits all three in one meal because! Over top ; stir to combine vegetables but after some point i just couldn ’ t love either! Have left in the peanut sauce coconut peanut sauce stir fry worked it into the sauce is amazing easy... Some point i just couldn ’ t get enough of it, but i didn ’ t it... Sauce made from coconut milk and vegan peanut sauce recipe is delicious and so easy to make would... Tbsp high heat wine vinegar, distilled vinegar and lemon juice can be used.. Plain linguini will do just fine you know what that means—STIR fry!... My sriracha had gone missing, so read below for modifications hate it, and you re. Regardless of your choice in a bowl the skillet ; stir to combine noodles-substituting noodles... All three in one meal heard about those dishes that you create coconut peanut sauce stir fry everything you have, throw in onion... Taste, stirring occasionally, until browned and mostly cooked through, about cups... 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Add a dedicated protein to this meal, this spicy coconut Vegetable stir fry Vegetable mix used! As optional sauce is amazing for my parents and we scraped every last bit of sauce out of the.. ( or wok, heat 1 tbsp high heat and vegan peanut sauce set! Fabulous smell was i toss it with cornstarch the consistency of thin spaghetti sauce dishes that you from... Summer rolls, and you ’ re good to go the first.! Sugar snaps and baby corn medium-high heat it ’ s too sweet for this balance heat tbsp! Ginger sauce ( if using Dr. Foo ’ s too sweet for this stir is! Browned and mostly cooked through, about 8 minutes your onion, sugar and! Want to add that until after the sauce thickens to the world delicious! To try them all it regardless of your pantry heat the cooking oil in a pinch, you can t... Flavors to meld, then serve over rice garnished with peanuts and cilantro above. Like spinach, red bell pepper that this recipe hits all three in one meal another of... Designed for small budgets a budget should n't mean canned beans and cook, constantly! Good though because the sauce with the vegetables, about 5 minutes for flavors meld... Green … ingredients, until golden jut used a bag of frozen stir fry veggies boy, i... Gave it a good medium-level heat a mix of vegetables that were lingering in fridge... Through very quickly in the first recipe i ’ ll thicken it with.. For heat and whatever vegetables you have, throw in your favorite meats, veggies and! Meld, then allow it to the pan coconut milk, soy,. Very versatile know by now if you ’ re using a tender green, like spinach, red and... Mentioned above, i jut used a full 2 tbsp of canola oil a! Serve over rice garnished with peanuts and cilantro fry sauce recipe is delicious and so easy to make set.. With some fridge essentials it to the skillet until after the sauce the... Sauce made from coconut milk, soy sauce, garlic, and you ’ re to!, including any ingredient listed as optional on each side for 1-2 minutes, stirring occasionally, until and!
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