Global Fusion Stir-Fry with Coconut Curry

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A quick, one-pan stir-fry combining Thai basil, Indian spices, and Caribbean coconut milk for a globally inspired flavor explosion. This Indian recipe (vegetarian), ready in about 45 minutes, pairs Mixed vegetables, Thai basil, Coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups (bell peppers, snap peas, carrots, broccoli) Mixed vegetables
• 1/4 cup, fresh Thai basil
• 1/2 cup Coconut milk
• 1 tsp Garam masala
• 1/2 tsp Cumin
• 1/4 tsp Turmeric
• 2 cloves, minced Garlic
• 1/2 tsp Red chili flakes
• 1 tsp Sriracha
• 1 tbsp Soy sauce
• 1/2 tsp Brown sugar
• 1 cup, cooked Rice

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
2. Step 2: Add 2 cups mixed vegetables and stir-fry for 5-7 minutes until tender-crisp. Stir in 1/4 cup Thai basil and cook for 1 minute until wilted.
3. Step 3: In a small bowl, mix 1/2 cup coconut milk, 1 tsp garam masala, 1/2 tsp cumin, 1/4 tsp turmeric, 1/2 tsp red chili flakes, 1 tsp sriracha, 1 tbsp soy sauce, and 1/2 tsp brown sugar. Pour into the skillet and stir to coat.
4. Step 4: Cook for 3-4 minutes until the sauce thickens and coats the vegetables. Serve over 1 cup cooked rice.