The Best Coconut Milk Stir Fry Sauce Recipes on Yummly | 15 Basic Stir Fry Sauce Recipes, Best Chinese Stir Fry Sauce, 4-ingredient Stir-fry Sauce. If you’ve been following us for a while now you might just remember this immense Peanut … 1 Make the coconut hoisin sauce by whisking together the coconut milk, hoisin sauce, oyster sauce, peanut butter, cornstarch, garlic, ginger, chili sauce and brown sugar in a small bowl until smooth. Add in your onion, garlic, and vegetables. — Chicken Stir-Fry with Peanut Sauce. A savory peanut sauce covers every inch of this flavor-packed peanut satay chicken stir-fry! The Best Coconut Milk Stir Fry Sauce Recipes on Yummly | 15 Basic Stir Fry Sauce Recipes, Best Chinese Stir Fry Sauce, 4-ingredient Stir-fry Sauce. And, if in a pinch, you can always use a bag of frozen stir fry vegetables. Preparation. Saute until caramelized. — Chicken Stir-Fry with Peanut Sauce. And eating it for approximately forever. Just sauté your protein in the skillet first, then remove it before adding the vegetables (to avoid over cooking the protein), then add the protein back in when you add the spicy coconut sauce. Cut tofu into 1/2 inch cubes. In a small bowl, combine the peanut butter, curry paste, and ginger. It was the perfect amount of heat for the kids. Stir fry only for 1-2 minutes, or just until they begin to soften on the edges. Coat a nonstick pan with cooking spray; sauté chicken over medium-high heat until cooked through. Stir … Coconut Peanut Sauce: In a blender, combine peanut butter, coconut milk, warm water, lime juice, chili paste, fish sauce, ginger and garlic; purée until smooth. (if using Dr. Foo’s Kitchen Thai Peanut Coconut Sauce, skip to step 2. Place 2 tsp sesame oil on a large non-stick pan (or wok) over medium heat. This is a great starter sauce that can be  made to suit various tastes with additional condiments on the side such as more lime, fresh pineapple, fresh jalapeños, minced fresh herbs, and fried tofu. Coconut milk and curry-marinated chicken grilled on skewers and dipped in a simple and sweet peanut sauce. With this simple recipe, you can experience traditional Thai cuisine right in your own home! Dr. Foo's Kitchen, Poultry. That said I will use more next time. 1. Serve with steamed rice for an easy and healthy dinner. So carrots should be the same size julienned all around, and same for broccoli. There are some recipes that we get really excited about. Place 2 tsp sesame oil on a large non-stick pan (or wok) over medium heat. Cook for 2-3 minutes. Add remaining canola oil, followed by broccoli, red pepper and remaining 1/2 tsp of salt. Whatever veggies that you have, throw it in. To serve the Spicy Coconut Vegetable Stir Fry you can spoon the vegetables and sauce over rice, or add cooked noodles to the skillet and toss to combine with the sauce. Vegan stir-fry veggies in peanut sauce. Can’t get enough of it, and will be making again. The SAUCE… Made from curry paste, garlic, ginger, coconut milk, almond butter, and basil, this sauce adds a FLAVOR BOMB, creamy, rich, absolutely freaking delicious sauce to elevate this typical stir fry to something super special. It might have just been that i used the wrong vegetables but after some point I just couldn’t finish my plate. This sauce is the essence of this dish, so adding more veggies will only enhance your cooking! Add in the peanut sauce, and let it simmer for 3-4 minutes. Just use a gluten-free hoisin sauce and substitute gluten-free tamari for the soy sauce. Cut tofu into 1/2 inch cubes. To make the sauce seperately, blitz all the sauce ingredients together, cook the sauce in a saucepan on a medium heat, keep stirring until the colour of the sauce deepens, cooking for 2-3 minutes. Gradually whisk in the coconut milk and broth until smooth. It was soooo good though because the sauce is amazing. This will help it’s texture when the sauce is mixed in, and give it a great overall texture. How to Make Spicy Coconut Vegetable Stir Fry – Step by Step Photos. It can also be used as a dressing for Thai chicken salad , a dip for spring rolls or chicken satay , … I was looking through a magazine, and came across this Peanut Chicken Stir Fry. The key to a good vegetable stir fry is using heat-resistant oil such as grapeseed oil or coconut oil and keeping watch on the vegetables so that they come out just right and not over-cooked. Mix in a tupperware or bowl with the marinade ingredients until well coated, and marinate in the fridge for 24 hours. I just grabbed some things that I had in my fridge, but you can also get a mix of pre-chopped vegetables from the salad bar at the grocery store, or use a bag of frozen stir fry vegetables. This delicious peanut sauce can be used for a variety of low carb dishes, such as a sauce for beef stir fry or for “noodles” made from spiralized zucchini or spaghetti squash. We have created a meal this week that is fun, tasty, and filling, and also helps you use up all of things that you have been stocking up on at the grocery store: Spicy Peanut Coconut Stir Fry! It catered to the gluten-free, vegetarian folks with minor tweaks and the meat eaters didn’t notice the no-meat since it was hearty with the addition of peanuts and garnished with life and cilantro. Add onion to frypan and cook until transparent. Leftovers will keep in a sealed container in the fridge for about 3 days. So good! Delicious with whatever veggies are on hand. Pour the sauce in individual small bowls, and garnish with grated ginger and chopped scallions to taste. I’ve made it for diner guests and on a ski vacation for a group of 12 – it was a huge hit! This Spicy Coconut Vegetable Stir Fry is fully adjustable for heat and whatever vegetables you have on hand, so read below for modifications! No problem! Small budget? Budget Bytes » Recipes » Vegetarian Recipes » Vegan Recipes » Spicy Coconut Vegetable Stir Fry. If you want a slightly spicy sauce, use only 1 Tbsp sriracha, and if you want a sauce with zero heat, simply leave the sriracha out. Vegetable Stir Fry with Cashews MakingHealthyChoices. Fresh vegetables stir-fried and tossed in a sauce of coconut milk, peanut butter, and spices. The SAUCE, guys. ... Peanut Stir Fry Sauce Fresh with sarah Fegley. Pour the prepared spicy coconut sauce over the vegetables, stir to combine, and allow the sauce to heat through (about 2 minutes). Load it up with all your favorite vegetables and pile it over hot fluffy rice. Salty, sweet, spicy, tangy, and filled with umami goodness; the dressing used for this stir fry is amazing. There are so many variations and substitutions with this dish, anyone and everyone can enjoy it regardless of your dietary restrictions. In a medium bowl, whisk together one 13.5oz. Made this tonight. A sprinkling of cashews over the dish prior to serving adds another layer of texture and flavor. (It helps to soften the peanut butter in the … We’re using rice noodles that are vegan and gluten free. Made this tonight. No forks or spoons required, just easy-to-pick-up … Reduce to low heat. Chop your vegetables, if not pre-chopped. Coconut Peanut Sauce: In a blender, combine peanut butter, coconut milk, warm water, lime juice, chili paste, fish sauce, ginger and garlic; purée until smooth. For the Sauce: Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil). Your email address will not be published. This is a solid stir-fry recipe for a busy weeknight! If you want to add a dedicated protein to this meal, this Spicy Coconut Vegetable Stir Fry is very versatile. Super delish! Remove from pan and drain on absorbent paper. I added clove, allspice, and cumin to punch up the flavors a little more. Stir fry is always a great way to get you in your kitchen, use leftover veggies that you have, and become creative by combining your favorite foods together to create meals you thought you could only get from a restaurant. Toss tofu in flour, fry in a little hot oil until brown. Add sauce, stir well. Anything you can find in your cupboard, throw it in–this is truly a meal from the walls of your pantry! Add the coconut milk, soy sauce, brown sugar, salt, pepper, and stir to combine. Stir-Fry: In large non-stick skillet or wok, heat 1 tbsp (15 mL) of the oil over medium- high heat. If you are using a tender green, like spinach, stir it into the hot sauce and stir just until it has wilted. mushrooms, fish sauce, coconut oil, coconut aminos, sea salt and 9 more. 3. I used mushrooms, broccoli, carrots and spinach. This site uses Akismet to reduce spam. I used a full 2 Tbsp of sriracha in my coconut sauce, which gave it a good medium-level heat. Top with chopped peanuts, cilantro, and serve with a wedge of lime to squeeze over top. This is the stir-fry of 2019, guys. Pick from the 3 Keto stir-fry sauces we have below (or pick another sauce we have on our Keto condiment recipes page). Thanks Beth for your awesome site!! To create a basic teppanyaki dipping sauce, whisk together equal parts soy sauce, water or chicken stock, and lime juice. (if using Dr. Foo’s Kitchen Thai Peanut Coconut Sauce, skip to step 2.