Thai Stir Fried Veggies

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  • 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