Thai Basil Veggie Coconut Stir Fry

• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup snap peas
• 1 cup shredded carrots
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 1 can (13.5 oz) coconut milk
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• 1 cup fresh Thai basil leaves
• Cooked jasmine rice, for serving

Steps

1. 1 Heat oil in a large skillet or wok over medium-high heat.
2. 2 Add bell pepper, zucchini, snap peas, and carrots. Stir-fry for 5 minutes.
3. 3 Stir in garlic and ginger, cooking for another minute.
4. 4 Pour in coconut milk, soy sauce, fish sauce, and sugar. Bring to a gentle simmer.
5. 5 Cook for 10 minutes, allowing flavors to meld.
6. 6 Toss in Thai basil leaves and cook just until wilted.
7. 7 Serve immediately over jasmine rice.

Equipment

• Large skillet or wok

Variations

• Add tofu or shrimp for a protein boost.
• Substitute kale for some of the basil for a heartier dish.

Substitutions

• Use oyster sauce in place of soy sauce for a richer flavor.
• Substitute cilantro if Thai basil is unavailable.

Pairings

• Pairs well with a light lager or a crisp sauvignon blanc.

Nutrition

Tips

• For extra spice, add a diced Thai chili pepper with the garlic and ginger.
• Use fresh basil leaves for the best flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat on the stove.

Serving Suggestions

• Serve with a side of steamed jasmine rice or a fresh cucumber salad.

FAQ