If you are looking for a quick and easy stir fry recipe, Easy Vegan Red 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 coconut 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 in your red coconut curry is 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.
This red coconut curry recipe is fantastic..
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.