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Coconut Curry Vegetables

Here's how you make Coconut Curry Vegetables
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  • Servings: 2
  • Prep: 10m
  • Cook: 5m
    • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • 1 small yellow onion, cut into 3/4 inch cubes
  • 1 small red bell pepper (cubed)
  • 1 cup fresh whole button mushrooms (halved)
  • 3 cups fresh broccoli florets
  • 1 cup thinly sliced carrots (or whole sugar snap peas)
  • COCONUT CURRY SAUCE
  • 1/2 cup coconut milk (canned)
  • 2 teaspoons soy sauce
  • 1/2 teaspoon curry powder
  • 1 1/2 packed brown sugar
  • 2 teaspoons unseasoned rice vinegar (or cider vinegar)
  • 2 teaspoons oil (canola oil)
  • 2 teaspoons cornstarch (dissolved in 1 1/2 teaspoon cold water)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Separately blanch the broccoli and carrots (or sugar snap peas)until tender-crisp in plain boiling water. Drain and rush under cold water to stop the cooking. Drain again.

  • Step 2: Combine the Coconut-Curry Sauce ingredients. Taste and adjust the sugar to your liking.

  • Step 3: Heat a wok or wide skillet over high heat until hot. Add the canola oil, swirl to glaze the pan. Then add the onions and bell pepper. Stir-fry until tender-crisp, about 3-4 minutes.

  • Step 4: Add the mushrooms and stir until hot, a few minutes more.

  • Step 5: Add the blanched vegetables and toss to mix.

  • Step 6: Stir the sauce and add it to the pan. Bring it to a simmer, tossing to combine. Stir the cornstarch mixture to recombine and add it to the pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you are doubling the sauce).

  • Step 7: Add the sesame oil and toss to mix

We hope you enjoy this recipe!

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