What2Eat
Thai Roasted Vegetables with Peanut Coconut Sauce Recipe
ThaiDinnerVegetarian

Thai Roasted Vegetables with Peanut Coconut Sauce Recipe

A vegetarian Thai recipe with carrot (gajjar) - peeled and diced, potato (aloo) - peeled and diced, sweet potato - peeled and diced. Ready in 40 min, serves 2.

Curated byChatchai Siri🇹🇭

Calories
830kcal
Estimated Cost
₹450-600
Carbs106g
Protein46g
Fats25g
Servings Scaler
2

Instructions

21 steps
  1. 1

    To begin making Thai Roasted Vegetables With Peanut Coconut Sauce Recipe, we will first cut all the vegetables as suggested and arrange in a bowl

    coconut oil(1 tablespoon)-/2 tablespoons peanut butter(1)coconut milk(1/2 cup)soy sauce(1/2 tablespoon)
  2. 2

    Now heat oil in a wok over medium heat, once oil is heated add chopped onions and garlic to the wok,

    cloves garlic - fine chopped(2)onion - sliced(1)
  3. 3

    Stir fry for few minutes till onion become tender

    onion - sliced(1)
  4. 4

    Next add all the remaining chopped vegetables, fry over medium-high heat until vegetables are al dente

    cloves garlic - fine chopped(2)
  5. 5

    Once vegetables are cooked, turn off the heat and keep aside

  6. 6

    We will proceed to prepare the sauce

    soy sauce(1/2 tablespoon)
  7. 7

    For making peanut coconut sauce, in a saucepan add the peanut butter, coconut milk, soy sauce, red pepper flakes, brown sugar, dried lemon grass

    coconut oil(1 tablespoon)salt and pepper - to taste-/2 tablespoons peanut butter(1)coconut milk(1/2 cup)soy sauce(1/2 tablespoon)red chilli flakes(1/2 teaspoon)brown sugar (demerara sugar)(1 tablespoon)lemon juice - of lemon(1)lemon grass - dried(1/2 teaspoon)
  8. 8

    Place the pan over medium heat and stir to combine the sauce ingredients

    soy sauce(1/2 tablespoon)
  9. 9

    Continuously stir the sauce while it is simmering to avoid any lump formation, slowly the sauce will change color into pale yellow

    green zucchini - cut into cubes(1)soy sauce(1/2 tablespoon)
  10. 10

    Turn off the heat

  11. 11

    Place the pan over medium heat and stir to combine the sauce ingredients

    soy sauce(1/2 tablespoon)
  12. 12

    Continuously stir the sauce while it is simmering to avoid any lump formation, slowly the sauce will change color into pale yellow

    green zucchini - cut into cubes(1)soy sauce(1/2 tablespoon)
  13. 13

    Once you notice the sauce bubbling, turn off the heat

    soy sauce(1/2 tablespoon)
  14. 14

    Pour peanut curry sauce over the stir-fried vegetables that is in the wok

    -/2 tablespoons peanut butter(1)soy sauce(1/2 tablespoon)- 4 basil leaves - to garnish the curry(3)
  15. 15

    Give the sauce a quick boil along with the vegetables and stir to combine

    soy sauce(1/2 tablespoon)
  16. 16

    Transfer the vegetables along with the sauce to the saucepan

    soy sauce(1/2 tablespoon)
  17. 17

    Simmer over medium heat for 1 - 2 minutes

  18. 18

    Turn off the heat

  19. 19

    Add lemon juice and stir

    lemon juice - of lemon(1)lemon grass - dried(1/2 teaspoon)
  20. 20

    Once the sauce comes to a bowl, turn off the heat, stir in the lemon juice and transfer to a serving bowl

    soy sauce(1/2 tablespoon)lemon juice - of lemon(1)lemon grass - dried(1/2 teaspoon)
  21. 21

    Serve Thai Roasted Vegetable With Peanut Coconut Sauce with steamed jasmine rice for a light weeknight dinner

    coconut oil(1 tablespoon)-/2 tablespoons peanut butter(1)coconut milk(1/2 cup)soy sauce(1/2 tablespoon)

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