Coconut Curry Vegetable Stir Fry Recipe
Sometimes life needs a creamy, coconut-loaded stir fry that tastes like a vacation but doesn’t come with lost luggage or overpriced cocktails.
This coconut curry vegetable stir fry is vibrant, rich, and designed for nights when you want bold flavor without exhausting your patience.
Fresh vegetables soak in coconut milk and spices, giving your tastebuds a tropical getaway with zero airport drama or jet lag.
It’s quick, ridiculously easy, and still makes you look like you slaved away when really you just stirred and strutted.
Serve it hot, fragrant, and unapologetically fabulous—because bland dinners simply don’t deserve your attention.
Coconut Curry Vegetable Stir Fry Recipe
A creamy, fragrant coconut curry vegetable stir fry bursting with flavor, ready in under 30 minutes, and entirely vegan.
Ingredients
- 2 tbsp coconut oil
- 1 onion sliced
- 3 garlic cloves minced
- 1 tbsp fresh ginger grated
- 2 tbsp red curry paste vegan
- 1 can 14 oz coconut milk
- 1 tbsp soy sauce low-sodium
- 1 tbsp lime juice
- 1 cup broccoli florets
- 1 cup baby corn
- 1 carrot julienned
- 1 red bell pepper sliced
- 1 zucchini sliced
- 1 cup snap peas
- Fresh cilantro for garnish
- Salt to taste
- Black pepper to taste
Instructions
- Heat coconut oil in wok over medium heat. Add onion, garlic, and ginger, sauté 2 minutes until fragrant.
- Stir in curry paste, cook 1 minute to release flavors.
- Add broccoli, baby corn, carrot, bell pepper, zucchini, and snap peas. Stir fry 5–6 minutes until vegetables are tender-crisp.
- Pour in coconut milk, soy sauce, and lime juice. Stir and simmer 4–5 minutes until creamy and slightly thickened.
- Garnish with cilantro, serve hot with jasmine rice or noodles.
Notes
Nutritional Values (per serving)
- Calories: 265
- Total Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 6g
Vitamins and Minerals (per serving)
- Vitamin C: 71%
- Vitamin A: 42%
- Iron: 15%
- Potassium: 18%
- Calcium: 6%
Notes and Tips
- For extra heat, add sliced chili or a dash of chili flakes.
- Use light coconut milk if you prefer a lighter version.
- Pair with quinoa or rice noodles for variety.
- Leftovers reheat beautifully—hello, next-day lunch goals.
- Add tofu or chickpeas for more protein punch.
