Thai-Inspired Coconut Curry Vegetable Stir Fry
A vibrant vegetable stir fry simmered in a fragrant coconut curry sauce, perfect for a healthy, colorful vegetarian dinner. This thai-inspired vegetarian (vegetarian) ready in about 30 minutes pairs coconut oil, medium, sliced yellow onion, sliced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 tbsp coconut oil
- 1 medium, sliced yellow onion
- 1 sliced red bell pepper
- 2 cups broccoli florets
- 1 large, thinly sliced carrot
- 1 cup snap peas
- 3 minced garlic cloves
- 1 tbsp grated fresh ginger
- 2 tbsp red curry paste
- 1 can (13.5 oz) coconut milk
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1/4 cup chopped fresh basil leaves
- 4 cups, to serve cooked jasmine rice
Instructions
- Step 1: Heat 2 tbsp coconut oil in a large wok or skillet over medium-high heat. Add 1 medium sliced yellow onion and sauté for 3 minutes until softened.
- Step 2: Add 1 sliced red bell pepper, 2 cups broccoli florets, 1 large thinly sliced carrot, and 1 cup snap peas. Stir-fry vegetables for 5 minutes until bright and crisp-tender.
- Step 3: Stir in 3 minced garlic cloves, 1 tbsp grated fresh ginger, and 2 tbsp red curry paste. Cook for 1 minute until fragrant.
- Step 4: Pour in 1 can (13.5 oz) coconut milk and 2 tbsp soy sauce. Bring to a simmer and cook for 5 minutes until sauce thickens slightly.
- Step 5: Remove from heat and stir in 1 tbsp lime juice and 1/4 cup chopped fresh basil. Serve hot over 4 cups cooked jasmine rice.
Frequently asked questions
How long does Thai-Inspired Coconut Curry Vegetable Stir Fry take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Thai-Inspired Coconut Curry Vegetable Stir Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut oil from drying out.
Can I substitute ingredients in Thai-Inspired Coconut Curry Vegetable Stir Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Thai-Inspired Coconut Curry Vegetable Stir Fry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Thai-Inspired Coconut Curry Vegetable Stir Fry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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