If you are looking for a quick and easy stir fry recipe, Easy Vegan Coconut Curry Stir Fry is here. Although I could eat out for Thai or Indian food every day of the week, I enjoy cooking at home.
Although this dish is easy, the flavors are intense with a combination of light heat and comfort food. I absolutely LOVE coconut milk and red curry. Despite the array of jarred sauces available, making a homemade red curry sauce is easy, and it doesn’t contain all the oils and preservatives.
First, using a low-fat coconut milk instead of a full fat one, reduces the calories of the meal in half. Although people think it sacrifices taste, I bet to differ. In fact, it thins the sauce to make it easier to coat the vegetables and brown rice.
Secondly, the choices of vegetables you use it up to you. To make it easy, I chose fresh green beans, Brussel sprouts, yellow onion, red peppers, and ginger.
My little secret for stir frying with vegetables like green beans and Brussel sprouts is to steam them BEFORE I stir fry them. Why you ask? One reason is so they absorb the sauce I sue because they are more porous after steaming. Brussel sprouts literally soak up the curry and ginger flavor enhancing the taste of the dish.
I also added a very small amount of tofu to the top of the dish, and served with a side of brown rice. This, of course is optional, but I included the recipes below.Print
This quick and easy dinner will satisfy the pickiest eaters. Brussel sprouts transform when bathed in a red coconut curry sauce.
- 1 pound fresh green beans, ends removed and snapped in half
- 1 pound fresh Brussel sprouts, ends cut off and sliced in half (TIP: Soak Brussel sprouts in cold salt water to remove any dirt and bugs that tend to embed in between the payers)
- 1 medium yellow onion, sliced into slivers
- 1 red pepper, cried into slivers
- 3 cloves garlic
- 1 inch of fresh ginger, minced
- 1 teaspoon red pepper flakes
- 2 cps cooked brown rice (1/2 cup per serving; served on the side)
COCONUT CURRY SAUCE
- 2 cans organic low-fat coconut milk (13.6 oz. each can)
- 4 Tablespoons Red Curry Paste
- 7 ounces (1/2 package) of extra firm organic tofu
- 1 Tablespoons Curry paste
- 2 Tablespoons water or vegetable broth
- Using a tofu press, press tofu slowly to reduce excess water (you may also use paper towels and a heavy book if you don’t have a tofu press)
- Cut block into inch thick sections; then cut into one inch squares or triangles
- In a small bowl combine curry paste and water (or vegetable broth)
- Whisk together
- Toss sauce on tofu triangles/squares
- Pre-heat oven o 350 degrees
- Line a baking sheet with parchment paper or a silicone baking mat.
- Place tofu triangles/squares in a single layer on the pan
- Bake for 30 minutes
- In a bowl, whisk together 2 cans of coconut milk and curry paste
STEAM BEANS AND BRUSSEL SPROUTS
- Drain and rinse Brussel sprouts
- Using a steamer or in a steamer pan, steam beans and Brussel sprouts together for 7 minutes (half the recommended time)
- In a WOK, sauté onion, garlic and ginger together until translucent
- Add red peppers and cook for 3 minutes
- Add steamed Brussel sprouts and beans
- Add red pepper flakes
- Stir fry in the WOK for 5 minutes; add Coconut/Curry Sauce
- Place vegetables cooked with coconut curry sauce into a deep bowl.
- Be sure to add extra sauce from the pan.
- Place tofu triangles/squares on top of the vegetables
- Serve with a side of brown rice, which is added as the dish is eaten.
- Serve with basil and fresh lime wedges
- Ofer additional red curry flakes