Recipe for vegetarian wok with coconut milk and curry paste
Colorful vegetarian stir-fry with coconut milk, ginger, curry paste, and lots of vegetables. A great everyday dish that is both easy, quick, and full of flavor – perfect for meat-free days.
I used coconut milk for this stir-fry – it gives a delicious creamy sauce, spiced up with ginger and curry paste, and seasoned with soy sauce and lemon. For vegetables, I used whatever I had on hand – this time carrots, broccoli, bell peppers, and corn, but you can easily vary it based on what you have. Cauliflower and zucchini, for example, would also be good.
I tossed noodles into my stir-fry, but if you want to cut down on carbs, you can simply omit the noodles and enjoy the stir-fry as is, or possibly serve it with cauliflower rice.
If you think it needs meat, you can brown some chicken and add it to the dish. If you want more kick, add a bit more curry paste or chop some chili and mix it in. There are plenty of ways to customize it just the way you like.
Vegetarian wok with coconut milk and curry paste
Equipment
- Pot
- Cutting Board
- Knife
Ingredients
- 1 stk Onion finely chopped
- 2 cloves Garlic crushed
- 2 cm Fresh ginger grated
- 13.6 gram Coconut Oil for frying
- 1/2 pcs. Broccoli heads cut into small florets
- 3 pcs. Carrots peeled and cut into thin sticks
- 1 pcs. Red bell pepper sliced
- 150 gram Edamame Beans e.g., from frozen
- 100 gram Corn
- 1 can Coconut Milk 400 ml
- 10 gram Curry Paste green
- 15 gram Soya
- 15 gram Lemon Juice
- Salt a bit, from the grinder
In addition
- 200 gram noodles coarse, use rice/glass noodles for gluten-free version
- Peanuts topping
Instructions
- Set the noodles to boil.
- Prepare all the vegetables.
- Sauté the onions and garlic in the coconut oil until the onions are translucent.
- Add broccoli, carrots, bell pepper, beans, and corn to the pot – sauté for a couple of minutes.
- Add coconut milk, curry paste, soy sauce, and lemon juice and let simmer for a couple of minutes.
- Drain the noodles and mix them into the pot. Season to taste with salt and possibly more soy sauce, curry paste, or lemon.
- Plate and serve with peanuts on top.