Description
Looking for a super creamy and spicy Thai Vegetable Stir fry that is healthy, gluten free and, with the right curry paste, also vegan? This is it! Endlessly variable, veggie packed with easy instructions and ingredients you’ll find in your supermarket, my recipe will have you making your own instead of ordering in and enjoying it. Homemade tastes so much better than takeout!
Ingredients
Units
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Veggies:
- 2-3 carrots (thinly sliced)
- 1 red bell pepper (sliced)
- 1 courgette (zucchini, halved and sliced)
- 1 cup mushrooms (sliced)
- 1 pack mini sweetcorn (100g, sliced)
- 1 pack tenderstem broccoli (100g, separate stems and heads)
- 1 pack asparagus tips (100g)
- 1/4 Asian/Napa cabbage (roughly chopped)
Oil:
- 2 tbsp cooking oil (peanut or stir-fry oil recommended)
Aromatics
- 3 cloves garlic (finely chopped)
- 1 tbsp ginger (minced or grated)
- 3 spring onions (thinly sliced (reserve a few for garnish))
- 1 stalk lemongrass (finely chopped (or use lemongrass purée))
Sauce
- 1-2 tbsp red curry paste
- 1 can coconut milk
- 3 tbsp coconut aminos
- 3 tbsp mirin
- 2 tbsp white miso
- 2 tbsp maple syrup
- 2 limes (Zest and juice. Adjust to taste)
- 2 tbsp cornstarch (mixed with 2-3 tbsp cold water)
To Serve:
- Steamed rice or noodles
Instructions
Divide vegetables into 3 bowls:
- Bowl 1: Mushrooms
- Bowl 2 (Hard veg): Carrots, mini sweetcorn, courgette, red pepper, broccoli stems, asparagus
- Bowl 3 (Soft veg): Asian cabbage, broccoli heads
Aromatics:
- Finely chop garlic, ginger, spring onions, and lemongrass (if using fresh).
- Tip: Peel ginger using a teaspoon for reduced waste!
- Lemongrass Tip: Use the tender inner part only – chop very finely or bruise and remove later.
Lime:
- Zest both limes using a microplane.
- Juice them and set aside (you may need 2–3 if they’re small).
Mix the Sauce:
- In a jug or bowl, combine:
- Coconut milk
- Coconut aminos, mirin, miso, maple syrup, lime zest
- (Hold back red curry paste and lime juice for now)
- Separately, mix 2 tbsp cornstarch with 2–3 tbsp cold water to make a smooth slurry.
Mushrooms First:
- Heat a wok or large pan over high heat. Add 1 tbsp oil.
- Add mushrooms and let them sear without stirring too much until golden on the edges. Remove and set aside.
First Veg Batch:
- Add another tbsp oil. Toss in half the hard vegetables and some aromatics. Stir-fry 3–5 minutes until just tender-crisp. Remove and repeat with remaining hard veg and aromatics.
Wake up the Curry Paste:
- Push veggies to the side, add curry paste into the center and cook 1–2 minutes. It will sizzle and become fragrant—this step is key for flavor depth!
Add your leafy vegetables
- At this point add all your leafy vegetables and let them just wilt and heat up while stirring.
Combine Everything:
- Add the pre-mixed sauce (coconut milk mixture).
- Return mushrooms and all veggies to the pan.
- Bring to a gentle boil. Add lime juice. Taste and adjust:
- More coconut aminos for saltiness
- More maple or mirin for sweetness
- Extra lime for brightness
Creamy Finish:
- Stir in the cornstarch slurry. Let it simmer for 1–2 minutes until the sauce thickens to a silky, creamy texture.
To Serve
- Serve immediately over hot steamed rice or noodles.
- Top with the reserved spring onions and a wedge of lime if you like.
Notes
This Creamy Thai Vegetable stir fry keeps in a lidded container in the fridge for about 3 days. You can freeze it for about 3 months, but it will lose some of its vibrant crunchiness.
To reheat, simply microwave together with the rice for about 3-4 minutes. The sauce will keep the rice nice and moist, so you still have the best flavor the next day.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stir fry
- Cuisine: Asian, Fusion
Nutrition
- Calories: 270
- Sugar: 11
- Sodium: 479
- Fat: 19
- Saturated Fat: 13
- Carbohydrates: 25
- Fiber: 3
- Protein: 4
