Vegetables in Coconut Milk Recipe

It’s that time again!  Another delicious recipe coming your way for Meatless Monday.  I’m totally craving Thai food today, so I’m serving up Vegetables in Coconut Milk.

This is super quick & tasty.  Prep + cook time is about 35 minutes.

Here’s what you’ll need:

  • 2 tablespoons vegetable oil
  • 2 cloves garlic (chopped)
  • 1 tablespoon fresh grated ginger
  • 1 medium eggplant, diced
  • 1 medium sweet potato, diced
  • 4 ounces fresh green beans, cut into 2 inch pieces
  • Pound and a half of fresh asparagus, cut into 2 inch pieces
  • 1/2 cup canned coconut milk (I like A Taste of Thai Light Coconut Milk)
  • 2 teaspoons water
  • 2 teaspoons fish sauce
  • 2 cups baby spinach
  • 1/2 cup fresh basil leaves

Directions:

Heat vegetable oil in a wok.  Add ginger and garlic and cook for about 1 minute.  Add the eggplant, sweet potatoes and 2 teaspoons of water, cooking for about 5 minutes over medium heat.  Stir often!

Add the green beans, cover, and steam for 4 minutes.  Shake the wok during cooking to prevent the green beans from sticking.

Add the asparagus & coconut milk and cook until the asparagus is tender (about 3 minutes).  Add the fish sauce, baby spinach, and basil leaves.  Toss until the spinach and basil have softened.  Serve alone or over brown rice.  Add a little chopped basil on top for garnish.  Enjoy!

Other recipes you may enjoy:

Pasta with Broccoli Rabe Pesto

Quinoa with Shiitake Mushrooms

Easy Peasy Roasted Vegetables

Learn more about Meatless Monday!

 

 

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