Spicy Coconut Vegetable Stir Fry Recipe
This Spicy Coconut Vegetable Stir Fry combines creamy coconut milk and peanut butter with a kick of sriracha and fresh lime to create a vibrant, flavorful sauce. Tossed with a colorful mix of fresh vegetables and served over rice or noodles, this quick and easy stir fry is perfect for a healthy weeknight meal that’s both satisfying and full of bold tastes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Vegetarian
Ingredients
Sauce Ingredients
- 1 13.5oz. can full-fat coconut milk
- 1/4 cup natural style peanut butter
- 2 Tbsp sriracha
- 1 tsp brown sugar
- 1 Tbsp soy sauce
- 2 Tbsp lime juice (about one lime)
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
Vegetables and Stir Fry
- 4-6 cups mixed vegetables (such as carrots, broccoli, bell peppers, snap peas)
- 1 Tbsp high heat cooking oil of choice (e.g., vegetable, canola, or peanut oil)
- Optional: tender greens like spinach (added at end after sauce)
To Serve
- 4 cups cooked rice or 8oz noodles
- 1/4 cup chopped peanuts
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- Prepare the Sauce: In a medium bowl, whisk together the coconut milk, peanut butter, sriracha, brown sugar, soy sauce, lime juice, minced garlic, and grated ginger until smooth. If needed, gently warm the sauce in the microwave or in a small pot to help the peanut butter melt fully into the coconut milk. Taste and adjust the flavors by adding more heat, salt, sweetness, or tartness as preferred.
- Cook the Vegetables: Chop vegetables if not pre-cut. Heat the cooking oil in a large skillet over medium-high heat until hot. Add the vegetables in order from hardest to softest to ensure even cooking—start with carrots or broccoli first, followed by softer vegetables. Stir fry for 1–2 minutes, just until the edges begin to soften but the vegetables remain crisp. If using tender greens like spinach, do not add yet.
- Add the Sauce and Greens: Pour the prepared spicy coconut sauce over the vegetables in the skillet and stir to coat. Allow the sauce to heat through for about 2 minutes. If using tender greens such as spinach, stir them in now and cook just until they wilt.
- Serve: Spoon the saucy vegetables over hot cooked rice or toss with pre-cooked noodles in the skillet until well combined. Garnish with chopped peanuts and cilantro. Serve with lime wedges on the side to squeeze over the dish for extra brightness.
Notes
- For a vegetarian or vegan option, ensure the soy sauce is free from fish-based ingredients and use plant-based cooking oil.
- The vegetables used can be adjusted based on seasonal availability—broccoli, bell peppers, snap peas, carrots, and mushrooms work well.
- Adjust the sriracha to control the spiciness of the dish.
- Leftover sauce can be refrigerated for up to 3 days and reheated gently.
- Serve over rice for a gluten-free option or noodles for a heartier meal.