Vegan Thai Coconut Stir Fry

I’ve been really into my veggie meals recently. Meat alternatives are nice, but vegetables are so delicious in their own right, and this recipe is the perfect example! It’s cheap, healthy and so flavoursome. This recipe has a luciously creamy sauce made with coconut milk which makes this stir fry out of this world. Even if you’re a meat-eater like me, you’ve got to try this one out – I bet you won’t miss it!IMG_5588Ingredients

  • 1/2 tin of Light Coconut Milk
  • 2 tablespoons of Thai Green Curry Paste
  • 1 tablespoon of Soy Sauce
  • 1 Lime
  • 1 tablespoon of Coconut Oil (or any oil)
  • Thumb-size piece of Ginger, sliced into fine matchsticks
  • 1/2 Red Chilli, sliced into fine matchsticks
  • 1/2 stick of Lemongrass, finely sliced
  • 2 cloves of Garlic, finely chopped
  • 1/2 Onion, finely sliced
  • 1/2 Yellow and 1/2 Orange Pepper, finely sliced
  • 6 Broccoli Florets, finely sliced
  • 150g Precooked Rice Noodles
  • 1 tablespoon of Sesame Seeds


  1. Firstly, let’s make the sauce. Get a saucepan on a low heat and pour in the coconut milk, curry paste and soy sauce. Squeeze in the juice from half the lime and slowly heat through. Make sure not to let it boil too rapidly. Leave the sauce on a low heat to blip away and reduce slightly while you fry the veg.
  2. Add the oil to a frying pan on a low heat with the chilli, ginger, lemongrass and garlic. Leave it for a minute to infuse, making sure the garlic doesn’t burn. After a minute, bring the heat up to high and throw in the onion, pepper and broccoli. Fry for 3 minutes so the veg softens but retains its delicious crunch.
  3. Add the rice noodles and stir fry for a further minute. At this point, pour the coconut sauce into the stir fry and take a minute to stir it through evenly. Make sure not to leave it for too long now, because the noodles may begin to stick. Serve immediately with a nice wedge of lime and a sprinkling of sesame seeds.

Here’s an idea…

This recipe works with most veg, so mix it up a bit and use whatever is in season! Feel free to give it a go with pak choi, courgette, butternut squash or whatever takes your fancy. Slice into little matchsticks that will wrap nicely around the noodles. Of course, you can also use meat if you want to. Just cook the meat through first in the saucepan before adding any of the veg.


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