Creamy Coconut Vegetable Stir fry is an easy weeknight dinner that comes together in 20 minutes. With a fresh herb and coconut sauce, it's ultra-creamy, with bright flavors, and a hearty vegetable mix.
½cuptightly packed basil - stems and all.75 oz. clamshell
1cupcilantro -stems and alltightly packed
14oz.can coconut milk
Optional: ¼ - ½ cup vegetable stockto thin as desired
Salt and pepperto taste
Additional chopped cilantro
Heat oil in a large skillet over medium-high heat. Add the onion and cook for 2-3 minutes. Add broccoli and carrots, for 4-5 minutes, stirring occasionally, and adding pinches of salt along the way.
Meanwhile, roughly chop the herbs (stems and all!), then add them to in a mini food processor or blender, and puree until finely chopped. Add the coconut milk to the food processor and pulse until the herbs and milk are fully incorporated (30 seconds to 1 minute). Set aside.
To the skillet, add the red bell pepper, garlic, and ginger to the vegetable mix, cooking for 2-3 minutes until fragrant.
Stir the coconut milk mixture in with the vegetables in the skillet and bring to a low simmer for 3-4 minutes. Add vegetable stock as desired. Remember to add salt along the way, and taste test at the end, adjusting for salt levels. Add a squeeze of fresh lime juice, if using.
Serve with rice. Garnish with chopped cashews, scallions, and cilantro, as desired.
A note about serving size: on its own (without any additional sides or protein mains) this serves two in my household with a tiny bit extra (that always gets eaten anyway). It could stretch to 4 with additional items served alongside or for smaller portions. The nutrition guideline is based on 4 servings without rice.
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Creamy Coconut Vegetable Stir Fry https://www.forkinthekitchen.com/creamy-coconut-vegetable-stir-fry/ March 2, 2021