Everyone makes stir fried veggies of some kind and sprinkles on some soy sauce. Here is a Thai version. The key to success here, as in any stir-frying, is to cook one serving at a time. Too much food in the wok slows cooking time and defeats the purpose of the high heat of the wok. Because cooking time is so quick per serving, you can get prepare everyone else’s serving and still get to the table quickly to join the others.


Thai Stir Fried Veggies


  • 1 Can Coconut Milk
  • 12 Tbsp. Red Curry Paste
  • 1 Tbsp. Fish Oil
  • Assorted Fresh Vegetables (such as Snow Peas, Button Mushrooms, Carrots, Celery, Asparagus, Zucchini, Onions)
  • Sesame Oil
  • Chopped Peanuts or Cashews
  • Cooked Rice


  1. Combine coconut milk, curry paste and fish oil, being careful because red curry paste is hot, use your discretion and personal taste for the amount-set aside
  2. Wash and cut all veggies into bite sized pieces:
    Snow Peas can be left whole
    Mushrooms can be quartered
    Carrots can be sliced with a potato peeler
    Celery can be chopped into ½ inch pieces
    Asparagus spears can be cut into 1 inch lengths
    Zucchini can be cut into ¼ inch thick “half-moons”
    Onions can be cut in slices
  3. Heat 2 tsp. sesame oil at a time in a hot wok
  4. Add the vegetables, 1 SERVING AT A TIME, in this order: celery and onions: stir fry for 2 minutes, carrots and asparagus: stir fry for 2 minutes more, zucchini and mushrooms: stir fry for 2 minutes more and finally add snow peas and nuts: stir fry for 1 minute more
  5. Add coconut sauce and stir until heated through, about 1 minute. Serve over cooked rice

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