I found myself with a handful of leftover vegetables in my fridge this week, so you know what that means—STIR FRY TIME! I went extra tropical this time, to escape these winter blues, with a spicy coconut and peanut sauce, complete with fresh lime and cilantro. This Spicy Coconut Vegetable Stir Fry is fully adjustable for heat and whatever vegetables you have on hand, so read below for modifications!
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
Adjust the Heat
I used a full 2 Tbsp of sriracha in my coconut sauce, which gave it a good medium-level heat. If you want a slightly spicy sauce, use only 1 Tbsp sriracha, and if you want a sauce with zero heat, simply leave the sriracha out.
Vegetable Options
As I mentioned above, I jut used a mix of vegetables that were lingering in my fridge, freezer, and pantry. If you don’t have any vegetables on hand, this would be a great opportunity to take advantage of a grocery store salad bar. Grab a handful of 4-5 different vegetables, about 4-6 cups of vegetables total, and you’re good to go. And, if in a pinch, you can always use a bag of frozen stir fry vegetables.
Add a Protein
If you want to add a dedicated protein to this meal, this Spicy Coconut Vegetable Stir Fry is very versatile. You can add chicken, shrimp, tofu, or tempeh. Just sauté your protein in the skillet first, then remove it before adding the vegetables (to avoid over cooking the protein), then add the protein back in when you add the spicy coconut sauce.
Spicy Coconut Vegetable Stir Fry
Servings 4Ingredients
Spicy Coconut Sauce
- 1 13.5oz. can full-fat coconut milk ($1.79)
- 1/4 cup natural style peanut butter ($0.28)
- 2 Tbsp sriracha ($0.18)
- 1 tsp brown sugar ($0.01)
- 1 Tbsp soy sauce ($0.06)
- 2 Tbsp lime juice (about one lime) ($0.22)
- 1 clove garlic, minced ($0.08)
- 1 tsp grated fresh ginger ($0.10)
Stir Fry
- 4-6 cups mixed vegetables ($1.93)
- 1 Tbsp high heat cooking oil of choice ($0.04)
Optional for Serving
- 4 cups cooked rice (or 8oz. noodles) ($0.70)
- 1/4 cup chopped peanuts ($0.12)
- 1/4 cup chopped cilantro ($0.22)
- 1 lime (cut into wedges) ($0.22)
Instructions
- In a medium bowl, whisk together the coconut milk, peanut butter, sriracha, brown sugar, soy sauce, lime juice, minced garlic, and grated ginger. If needed, gently heat the sauce in the microwave or in a sauce pot to help the peanut butter melt into the coconut milk. Taste the sauce and adjust the heat (sriracha), salt (soy sauce), sweetness (brown sugar), or tartness (lime juice) to your liking.
- Chop your vegetables, if not pre-chopped. Heat the cooking oil in a large skillet over medium high heat. Once hot, add the vegetables to the skillet in order of hardest to softest to allow harder vegetables, like carrots, more time to cook and to avoid over cooking softer vegetables. Stir fry the vegetables only for about 1-2 minutes, or just until they begin to soften on the edges because they will cook further once the sauce is added. If using a tender green, like spinach, wait to add it to the skillet until after the sauce has been added.
- Pour the prepared spicy coconut sauce over the vegetables, stir to combine, and allow the sauce to heat through (about 2 minutes). If you are using a tender green, like spinach, stir it into the hot sauce and stir just until it has wilted.
- To serve, spoon the vegetables and sauce over a bowl of hot rice, or add pre-cooked noodles to the skillet and toss with the vegetables and sauce until combined. Top with chopped peanuts, cilantro, and serve with a wedge of lime to squeeze over top.
See how we calculate recipe costs here.
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Video
How to Make Spicy Coconut Vegetable Stir Fry – Step by Step Photos
First, make your spicy coconut sauce. In a medium bowl, whisk together one 13.5oz. can of full-fat coconut milk, 1/4 cup natural style peanut butter, 2 Tbsp sriracha, 1 tsp brown sugar, 1 Tbsp soy sauce, 2 Tbsp lime juice (about one lime-worth), 1 clove of minced garlic, and 1 tsp of grated fresh ginger. If you have a difficult time getting your peanut butter to incorporate into the coconut milk, you can gently heat the sauce in the microwave or a sauce pan to help it melt in (I did not need to do so).
You can use anywhere from 4-6 cups-worth of mixed vegetables. I just grabbed some things that I had in my fridge, but you can also get a mix of pre-chopped vegetables from the salad bar at the grocery store, or use a bag of frozen stir fry vegetables.
Heat 1 Tbsp high heat cooking oil of your choice in a large skillet over medium-high heat. Once hot, begin adding the vegetables, starting with the hardest vegetables first and adding the softest vegetables last. Stir fry only for 1-2 minutes, or just until they begin to soften on the edges. The vegetables will cook even more once the sauce is added and you don’t want them to be completely limp at the end, so err on the side of under cooked during this step. If you’re using a tender green, like spinach, wait to add that until after the sauce has been added.
Next add the prepared spicy coconut sauce…
Stir to combine the sauce with the vegetables, then allow it to heat through. It should heat through very quickly in the hot skillet. Once the sauce is hot, add any greens if you’re using them and stir just until they wilt in the hot sauce.
Top with chopped peanuts, cilantro, and a squeeze of fresh lime, if desired. To serve the Spicy Coconut Vegetable Stir Fry you can spoon the vegetables and sauce over rice, or add cooked noodles to the skillet and toss to combine with the sauce.
I went the rice route today (jasmine rice, specifically), and it was super delish!
Going to be honest, haven’t tried this yet, but have loved Beth’s recipes. Giving 5 stars just for the genius idea of getting a selection of veggies for a stir fry from the salad bar. I don’t know why I’ve never considered that hack before to save myself from all the chopping!
This was SO good. I added shrimp. Make this!
Made this last night !! Delicious!!
Enjoyed this so much! Peanut sensitivity so switched to cashews on top and almond butter in recipe. Also to my disappointment ran out of sriracha! Used chili oil, Frank’s and ketchup (did the trick) but going to try with Sriracha next time! Thankyou for this! Excellent recipe!
This is one of my favorite recipes. But I have a question. Im doing a Daniel Faat amd am avoiding added sugars. Is there a non- sweetener substitute for the brown sugar? I understand if there isn’t! Thanks in advance.
Jaz, the brown sugar will add a slight bit of sweetness to balance out the other flavors of the dish. It’s a very small amount, and likely won’t affect anything but the flavor — however, since we haven’t tested it, I can’t promise it will be just as good — but you could leave it out.
— Marion :)
This was absolutely delicious – restaurant quality for sure! I used purple cabbage, broccoli, yellow pepper, carrots, and added tofu. So good, thank you!
Big fan here but this one didn’t do it for me. I’m allergic to Sirachi so maybe that would have made it but this was pretty bland and meh and I love peanut sauce.. I wouldn’t make this again or recommend it. Other great Stir fries on here..
Yes, unfortunately, the sriracha brings a lot of flavor to the sauce so without it the dish will be lacking. :(
Seriously? Lol
There are plenty of alternatives to sriracha, depending on which of its ingredients are your problem. It’s an American product based on Thai sauces and primarily composed of red jalapenos, so I would stay away from Mexican hot sauces, too. Tabasco uses completely different peppers, as does my heat ingredient of choice for this delicious recipe. I used Thai Kitchen brand Thai red curry paste–a tiny 4 oz jar. It’s made in Thailand, and contains red chili (not jalapenos), garlic, lemon grass, galangal (similar to ginger), salt, onion, kafir lime. There are no chemical preservatives listed. I bought this at my local supermarket. It costs a bit more than sriracha, but is still inexpensive.
My preferred Thai curry pastes are Maesri and Mai Ploy brands which come in 4 oz cans and which I have to mail order. Red chili and Panang curries are about the same thing. If you leave out sriracha or another chili based product, your recipe will lack not only flavor and heat, but the lovely pink color.
One commenter suggested using chili paste with garlic–there are both Chinese and Thai varieties, both very good, but my preference is Chinese style.
So easy, so flexible, so tasty, so healthy!
This is my favorite Budget Bytes recipe, which is really saying something because so many of my go-to dinners are from here. This scratches the takeout itch but is so much more cost-effective and I love that it is customizable. It makes a generous quantity, reheats nicely, and is incredibly flexible.
Tonight, I doubled the sauce so that the rice would be extra saucy. I added about 1/4 cup of additional peanut butter to make it nice and peanutty. I had the natural kind of peanut butter on hand tonight instead of the usual Jif or whatever, and I think the slightly coarser texture was really good in the sauce. I forgot to get a lime, but subbed the juice of one Meyer lemon and it added nice acidity. I was feeling fancy tonight, so I also stir fried some pork loin and added that, although I usually make this vegan and love it that way too. This is fantastic with all kinds of veggies; it’s one of those recipes that you can buy specific things for, or just clean out the fridge! Tonight, I used carrots, half a head of purple cabbage, frozen broccoli crowns, and a couple big handfuls of fresh spinach leaves. I served over jasmine rice and topped each portion with crushed peanuts. It was colorful, super filling, and made a ton! I’m looking forward to eating the leftovers for lunch tomorrow.
I recommend this recipe to everyone I know. Thanks for all your hard work, Beth! This is the only recipe site I have bookmarked.
I added a couple teaspoons of madras curry powder to the vegetables a minute or two before adding the sauce. I liked the extra flavor. It’s a good recipe, especially considering how flexible it is.
Best recipe I’ve made in a long time. Used red onion, mushrooms, carrots, and frozen peas. I also freeze single servings of rice. Topped with a hard boil egg and everything bagel seasoning. Absolutely perfect.
Do you think it would be possible to sub the peanut butter with sunflower seed butter? I can’t eat peanuts. :(
I haven’t tried it, but it’s worth a shot! :)
Try tahini
Love it! I made it with fried tofu puff and served over coconut brown jasmine rice. The whole family liked it.
this is my favorite budget bytes recipe. i make it at least once a month. it always impresses – even my friend who knows how to cook authentic thai was wowed by the flavor and how easy it is!
I was nervous to try this because I am not a fan of peanut sauce, but I am so glad I did because it is absolutely delicious! This sauce is addicting and has such a good mouth feel. Thank you for a fabulous recipe, I will be making again for sure.
Delicious and super easy to make. I added chicken to mine and it was very tasty, will definitely make this again!
For anyone with a peanut allergy in the house, Wowbutter worked excellently! I did coconut sugar and chili garlic sauce instead of brown sugar and Sriracha. Plus some baked tofu. Very easy to make and another winner from this site.
Thank you so much, I was trying to see what alternatives there was to the peanut butter based recipes on this site.
Any suggestions on how to make this peanut/peanut butter free? Looks so delicious but we gave a peanut allergy in our family.
I would try sunbutter (sunflower seed butter), the unsweetened vareity. :)
I usually love the recipes on this site but this one was a huge miss. The flavors were all wrong, bitter and hot without any redeeming umaminess that dishes like this usually have. I am not sure what went wrong but I spent 1.5 hours and 20 dollars on a dish that my husband was (begrudgingly) willing to eat but I could not.
This one is a winner for me! The sauce tasted great. I used “lite” coconut milk (because it happened to be cheaper) and it worked, but full fat would have been better. I know you don’t have to but I stuck to the same mix of veggies that Beth used and I really liked it. Meat eater husband said he loved it, but would have liked it better with chicken. lol! Can’t win em all.
I’m a loyal fan. This sauce was not up to the quality of the other recipes, here. I’m good at ad-lib-ing and I couldn’t get it right, I added more soy, more chili garlic sauce. I could have added more sugar, I guess. I think more peanut butter next time will make it similar to Thai food. On paper, this is an amazing meal. But it didn’t deliver.
I felt the same! However I know for me it was the quality of the coconut milk I used. I had been “gifted” a can from a friend that moved and it was noname brand, and I think it was sweetened. I was rushed so I didn’t taste it at first. Next time I’ll use a good quality unsweetened or even lite and use a bit of maple syrup and fish sauce to bring some acidity!
I love budget bytes, and this has been the very best so far!! It’s so delicious and simple. I made it for my parents and we scraped every last bit of sauce out of the pan.
Delicious! I used Costco’s Stir Fry Vegetable mix and used two packages of udon noodles as the starch. The thick noodles were great because they soaked up some liquid (like rice would, but I started dinner too late!). I served some Costco cilantro/chicken potstickers on the side.
This was so good! Easy and delicious. I used a bag of frozen stir fry veggies. Used all ingredients exactly as mentioned. Can’t go wrong with this recipe!!
This is the first recipe I’ve tried from Budget Bytes and it was a Huge hit! Delicious with whatever veggies are on hand. I took leftovers for lunch and everybody needed to know what that Fabulous smell was.
I love so many recipes here, just can’t wait to try them all. Thanks Beth for your awesome site!!
This was delicious! I used mushrooms, broccoli, carrots and spinach. I think next time I will add tempeh. Thanks for a great vegan recipe!
Made this tonight. Very nice. I didn’t have siracha but did have chili garlic paste which is spicy. That said I will use more next time. I also found the sauce too thin for my liking so next time I’ll thicken it with cornstarch.
I’ve made this many times and it’s delicious every time no matter what veggies I have on hand. I’ve made it for diner guests and on a ski vacation for a group of 12 – it was a huge hit! It catered to the gluten-free, vegetarian folks with minor tweaks and the meat eaters didn’t notice the no-meat since it was hearty with the addition of peanuts and garnished with life and cilantro. Depending on what I’m craving I’ll change the proportions a bit on the salty, sweet, spicy, acid spectrum and it’s always delicious!
It might have just been that i used the wrong vegetables but after some point I just couldn’t finish my plate. The sauce was off, I think it’s too sweet for this balance.
I swept the freezer and fridge and came up with a very odd assortment of veggies. It was soooo good though because the sauce is amazing. I also found out that my sriracha had gone missing, so I subbed in 1.5 Tbsp of chili garlic sauce. It was the perfect amount of heat for the kids.
I prefer the chili garlic sauce!
Made this tonight. I didn’t hate it, but I didn’t love it either. I added clove, allspice, and cumin to punch up the flavors a little more
Made this again today and it tastes much better than I remember the last time. I’m not sure what I did differently. I do think having a natural peanut butter is key to the peanut flavor without the sugar. I also added more lime juice for the acid boost. I recommend.
Super delish! Added toasted cashews and boy, am I glad I did. Can’t get enough of it, and will be making again.
Really surprised that some people didn’t love this as I thought it was so good! Very easy and filling. I used frozen green beans, broccoli, and an onion over rice and it was delicious. Excited to make this one again!
Is the carb count including rice or without?
The nutrition data provided is calculated using all ingredients listed on the recipe card, including any ingredient listed as optional. Keep in mind that recipes that involve marinades, breading, salad dressings, oil for frying, or salt for cooking pasta and potatoes may be skewed because some of these ingredients will be discarded and not included in the final edible portion.
So good! I used mushrooms, spinach, red bell pepper, red onion, and broccoli and I thought those vegetables worked perfectly!
This is a great starter sauce that can be made to suit various tastes with additional condiments on the side such as more lime, fresh pineapple, fresh jalapeños, minced fresh herbs, and fried tofu. I added double the amount of veggies for a less saucy variation, it was delicious! Thanks for sharing , I love this blog!
Super excited to try this recipe out! Do you have any recommendations for not using PB or a possible substitution?
Yes you could easily swap with almond butter if that’s okay!
I made this recipe last night and my family (and myself) LOVED IT!!!! My husbant asked me to make it today as well.. he suggested that I add pinch of cinnamon… :)
Absolutely loved this. First, I added chicken which I cut into small chunks and browned before dealing with the vegetables. It finished cooking in the sauce, I let it simmer a little longer than written. Want to mention that I didn’t include the brown sugar, mainly because I used traditional peanut butter (warmed in the microwave) which took care of the need for sweetness, and mingled and combined well with the coconut milk. I added about a tablespoon of fish sauce too. This method yields similar (in my opinion) complex flavors of a red curry you’d get in a Thai restaurant without having to mess with curry paste. I can’t say enough good things about this recipe, very excited to add it to my regular rotation.
Made this tonight for my fiancé. We both loved it. He requested that we keep this in our monthly meal plan.
That’s a big win I’d say!
I LOVE this recipe, by far the one I use most on this site. To make the sauce quick and easy I put all the ingredients in a blender! I also added a tbsp of red Thai curry paste and an extra tbsp soy sauce, and some extra sriracha because I like a bit of heat. Such a great way to use vegetables in the fridge. I also added some canned lentils to keep it vegetarian but give it some more substance. Definitely give it a try!
Never a bad choice to add more heat! :)
This was absolutely delicious! I only had spinach and broccoli so I added frozen mixed vegetables. I topped it with peanuts and Thai basil. I’ll be fixing this again soon, it was THAT good!
Oh wow delicious! And great job using what you have on hand!
I just re-made this with light coconut milk, coconut sugar instead of brown, added a teaspoon of sesame oil, a splash of rice vinegar and a sprinkle of cumin to the sauce. I think I liked it better with the light coconut milk versus the full fat. The full fat was a little much for me after awhile.
Love this dish! I used almond butter instead of peanut butter and it came out great!
This recipe was good, since coconut milk and pb are hard to be bad, but I felt the sauce lacked enough flavor. I know she says to adjust to taste, but it was so coconut’y that I didn’t know what to add to change it (as in, I added more of all the condiments but couldn’t taste more than the coconut).
I think I would have used more like.2tbsp of ginger and another garlic clove? Not sure! It sounds delicious though so wish I could have made it work for us.
Delicious! I used carrots, broccoli, red onion, red bell, and cabbage. Somehow we were out of sriracha, so used 1T of chilli-garlic paste instead, which gave the right heat for my eaters. Not only were there no leftovers, but there were requests to make again “soon”. Winner!
On top of this being an awesome receipt, the background music in the videos were really interesting too. Can you share the name of the songs?
We’ve had this for dinner once every week for the past 2 months, we can’t get enough! Thanks so much for the delicious recipe!
Excellent start, but I tasted it while cooking and found that the sauce far too creamy and flat for me. It tasted overwhelmingly like PB and coconut milk, and not in a good way.
For those who find themselves feeling the same way, consider adjusting by adding the following ingredients : more lemon juice, more salt, more sriracha, about 1/4 tsp cumin. If I had curry powder on hand, I would have added that too. I stir fried with
Thank so much for the recipe, though, Beth, I’m happily munching on leftovers for lunch!
I love this dish! I use coconut cream instead of coconut milk for a bit of a richer taste; I recommend this!
I can see this being a staple. If you use some standard good-for-stir-fry items (I have my 4 trusted staples: onion, carrots, red bell pepper and a couple of slices of cabbage – either green, red or nappa), you can then add others for variety. Since it is almost a ‘curry’ with that sauce, I think you can even add some slightly cooked (boiled) sweet potatoes and/or frozen green peas (again, slightly cooked). For some ‘exotic’ additions: add some sliced bamboo shoots or water chestnuts from a can, or even baby bok choy (our supermarket regularly stocks these).
How does this hold up for leftovers? Looking at making meal prep my lunch this week.
I LOVED the leftovers. :)
Think this would work in the crockpot?
I’m gonna say probably not, because the goal is not to overcook the vegetables. You could probably use the sauce to cook chicken in the crock pot and end up with shredded chicken, but these vegetables would not do well with a long cooking time.
No, I wouldn’t suggest this one for the crock pot. You really want to cook this one very quickly. The slow cooker will leave everything kind of mushy, and probably a bit more watery.
So good! I too used creamy Jif and left out the brown sugar. I also threw in about a cup of frozen shredded chicken I had hanging out in the freezer. I had a hard time waiting for it to cool off enough to eat!
Unfortunately my kids only like sweet n sour sauce, but I love all things coconut and lime. I made a batch of this sauce and used a bit on my serving, and let my kids choose their own sauce. The rest of the coconut sauce I froze in an ice cube trays so now I will always have the right amount of sauce for my own servings while my family can also choose their own sauce! Perfect solution! I just polished off my leftovers and I put a few cubes of sauce in the bowl and microwaved everything together until hot. So delicious!
My stir fry had mushrooms, zucchini, yellow squash, onion, and cabbage. I served it with brown rice noodles. So delicious!
Easy and yummy
So, so, SO good. Like, lick the bowl clean good. Another amazing and EASY recipe!
As always, a delicious recipe. I used coconut almond butter since there are peanut allergies in my household and it turned out great! I also didn’t have any limes but I used rice wine vinegar (only a tablespoon) to give it some acidity. I cooked all the veggies in coconut oil. Can you tell I like coconuts? Can’t wait to make this again!
Super yummy. I even used frozen stir fry veggies.
Looks like awesome
I was SUPER skeptical that this few ingredients could yield a satisfying sauce, and I could not be happier that I decided to give it a whirl. THIS WAS SO GOOD. I did not use exact measurements for the sauce and went by taste and ended up adding a little fish sauce for an extra punch of flavor. I used sweet potatoes, fresh green beans, a red bell pepper and a small chicken breast I had laying around. Thanks for an amazing recipe!!
Made this last night, exactly as directed–absolutely sensational. We used leftover veggies: red bell pepper, mushrooms, cauliflower and matchstick carrots. While I made some chicken on the side for my partner, I took mine totally vegetarian, over rice. I predict we’ll turn back to this recipe several times.
This is a delicious recipe. I added more veggies, and instead of using peanut butter, I used regular butter for richness. My husband and son were big fans!
Made this last night (with added chicken for protein) and it was SO GOOD and flavorful. For anyone wondering, using creamy JIF peanut butter and omitting the sugar in the recipe worked out great (I was out of natural PB). Next time I will probably add more Sriracha for a little more heat. As usual, thanks for the awesome recipe, Beth!
Amazing recipe. I’m obsessed with this sauce. It was super creamy and so flavorful and I’m so hype that it only uses ingredients that I always have at home, so there’s no need to go shopping for special ingredients. But it still tastes so special!
The sauce for this was SO GOOD, I’m craving it weeks after I finished off my first batch! Next time around though I will try lite coconut milk (since it has less saturated fat), and I’m thinking of adding riced cauliflower, as someone mentioned. Great way to use up veggies! Also, I used honey flavored peanut butter, since that’s what I had on hand… it was still awesome!
This sauce was so delicious! Next time I’ll probably need to use a little less sriracha. Thanks for sharing!
Just made this for dinner, we loved it! I sautéed one chopped up chicken breast first in some olive oil until it was cooked through, took it out of the pan and then followed the directions as above in the same pan and added the chicken back in at the end. The brown bits at the bottom of the pan added extra flavor that was delicious!
Trader Joes sells a container of fresh asian stir fry veggies in the produce section that I used. More expensive but made this such a breeze, no chopping required! They worked perfectly.
Next time I’ll definitely add chopped peanuts. This is a keeper!
Delicious, simple and fast. My husband and I are foodies who eat clean for health reasons (no diary, soy, processed sugar, grains, etc.) and my health-related substitutions work great! I use light coconut milk, coconut nectar instead of brown sugar, coconut aminos instead of soy sauce, and paleo sriracha which doesn’t have sugar in it. Finally, I use riced cauliflower instead of grains. Amazing!
I knew I had to make this recipe when I saw it because I had a bunch of vegetables in my fridge left over from other recipes. Most quick, easy, fridge-purge recipes are just okay, but do the job. This one actually wowed me! I couldn’t believe that just a few ingredients made such a flavourful sauce! I will DEFINITELY be making this again!
I wonder if using Light Coconut Milk would work too? I typically don’t want that much saturated fat in a dish – it makes all the “creamy” recipes hard to figure out. What do you think? Has anyone tried that sub?
I think you could probably get away with light coconut milk, although it will be a bit soupier, since it’s not as thick.
Thank you. I think I’ll try half of full-fat and half of light coconut milk. I’m also wondering if I could try the light coconut milk with a small amount of corn starch to thicken. What do you think? I’m not the world’s best cook – so it could go sideways. :-\
Hmm, I’m really not sure how that cornstarch will turn out. That one is a bit too difficult to predict.
One of my favorite thai places makes an incredible spicy stir fry, looks just like this, so I’m super excited to try it! Is the peanut butter flavor relatively subtle or is it a very obvious flavor? And, if you were to make a batch of the sauce, and only need half, would you say it keeps well in the fridge?
Will come back later when I’ve made it to leave a glowing review ;)
Thanks!
You could probably keep the sauce in the fridge for 2-3 days. The peanut flavor is not overwhelming, but you can definitely taste it.
oMGGGG it’s so good! I was worried there won’t be enough curry but it was awesome. We added a pinch of salt too & it was the easiest meal ever.
My boyfriend hates peanut butter sauces but even he was hooked! Will be my new staple whenever I need to get rid of extra produce or a quick meal.
Sounds great – will try it tonight! Thanks, Beth, for sharing so many great recipes and ideas.
Looking forward to making this soon, but I only have regular bad-for-you-full-of-sugar peanut butter. Would you omit the brown sugar in that case? Or is this just too sweet if made with already-sweetened PB?
I’d probably at least reduce the brown sugar to compensate for the sugar in the peanut butter. You can start with no brown sugar and then add some to taste. :)
Yep, I tried this a few days ago without seeing Beth’s comment. I just wanted to say that regular peanut butter worked well for me, and I added no sugar. Don’t be afraid to use what you have and experiment. :)
Thanks for providing your experience! Very helpful. :)
So good! Reminds me of some of my favorite local peanut curry takeout — only now I can make it at home for double the servings at half the price! Thank you!!
Thanks for sharing this blog post…….It’s amazing post
This sauce is so good! And, the recipe makes a lot of sauce which is awesome. I used a bag of frozen stir fry vegetables and half a box of rice noodles, so the ease factor was extra high for a quick weekend before a holiday lunch…and the yum factor was high too. 👍
SO GOOD. Added tons of veggies (probably closer to 7-8 cups) including: broccoli, carrots, corn, bell peppers, and spinach. Also added premade stir fry noodles before adding the sauce and added cooked shrimp at the end. Kept the same amount of sauce the same but with a little extra sriracha because we like spicy and it was still plenty to cover every bite and I ended up with many more servings. Very colorful meal and so so so yummy.
Great for a meal prep.
Great, easy recipe. I made this 2x last week because it was that good. I will keep this on my rotation forever! Thanks for having such accessible, delicious recipes!
Amazing recipe!! Made it for once exactly as given here :) super happy!
Made rice glass noodles to go with it
I made this last night, and it was delicious! I hate sriracha so I used some Frank’s Red Hot instead, and it was a good substitute, but I think I’ll try red curry paste next time. I added shrimp for some protein and stirred zucchini noodles in at the end instead of using pasta or rice, and it was amazing! Thanks!
I made this for dinner last night and it was AWESOME! The perfect way to use up the random assortment of veggies that were languishing in the fridge. Yummy hibernation fare :)
If you wanted to make this w/o coconut milk, probably evaporated (canned) milk or soy milk/almond milk would be good
YUM! love this, my partner just made it and it’s such a good stir fry! the balance of the peanut, ginger, and coconut is so good, all three flavors really come through without overpowering each other. though we didn’t do it this time, I think this would be just awesome with the savory coconut rice (but what isn’t…)! https://www.budgetbytes.com/coconut-rice-take-2/
Is there a good nut butter to substitute with? I’m super allergic to peanuts, but cashew and sunflower seed butters are fine. This recipe sounds so good!
You could certainly try either of those nut butters, just keep in mind that changing the nut butter will also change the flavor of the sauce.
I made this with almond butter last night, and it was delicious so I think either of the butters you mentioned will be great!
This was incredibly tasty! The sauce was awesome, that recipe is a keeper all on its own. My only change was to add a tablespoon of sambal oelek (chili and garlic paste) for some additional heat.
I have tried probably 15-20 recipes from your site and have never been disappointed. Thanks so much for all of these amazing recipes!
This was SO GOOD!!! Cut the sriracha to 1 tbsp because of my kids and my husband and I added more to our own bowls. Whole family loved it and my husband licked his bowl clean!!! Only change I would make is an extra tbsp of soy sauce.
I would give this 100 stars if I could. Absolutely delicious! I added a tablespoon of red curry paste and it made it even tastier. Thanks Beth!!
Always love a good stir fry. I used mushrooms, edamame, broccoli, spinach, onions, bell peppers, and a lot of cilantro. I also had some old coconut flakes I tossed in there. I added more lime/lemon and also a little bit more soy sauce to the mixture. I also sprinkled some “Tajin Clasico Seasoning con Limon” which is a mild Mexican Lime spice I had in my pantry. Super good . Also the rice makes it go far.
This sauce was BOMB. Thank you, Beth! Really filling when using noodles.
What a wonderfully versatile recipe! I don’t have broccoli–green beans will be just as tasty, I’m sure–and a handful of Brussels sprouts or even sliced cabbage would be nice. I also have a few snow peas and a small sweet potato to dice up instead of carrots. Plenty of spinach, sweet onion, red bell pepper, and a couple of lonely mushrooms to toss in. I think I will use a tablespoon of the red curry paste that’s in the fridge and needs to get used up instead of sriracha in this recipe that is perfect for adaptation. It also looks like a great place to use that bit of steak , chicken, or seafood that came home from a restaurant earlier in the week. Thanks–I know we will LOVE this for lunch! Like T, I’m also in NC and looking at snow in a few days–given that we usually lose power, it’s a perfect clean out the fridge opportunity
We’ve got a snowstorm headed our way (NC). This is going on the “what to cook while cooped up” grocery list I’m making right now. I have never been disappointed by any of your recipes!
Ha! Same here. Shoveled our way out of the driveway this morning just so we can head to the grocery store and pick up the ingredients for this warm, tropical, yummy looking recipe.
Oh my gosh, this looks amazing. I love coconut stirfry, and peanut butter stirfry, so I can only imagine how incredible this would taste. Putting veggies and coconut milk on my shopping list right now!
Any ideas on how you’d make this without the coconut milk? It looks good, and I love coconut, but my partner’s allergic, and I’d rather not kill him.
Hmm, unfortunately I don’t think there is a way to do a coconut sauce without coconut. I can’t think of anything that is even close to similar to the flavor and texture of full fat coconut milk. Perhaps if you could make your own thick cashew milk/sauce? Commercial cashew milk is too thin, like dairy milk, but if you could blend up some cashews with less water maybe that would be good.
I would try evaporated milk. It is about the same consistency as coconut milk. Taste of course will differ. Not sure if adding coconut extract would help and if your partner is allergic to that as well.