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THAI-STYLE VEGETABLES WITH CREAMY COCONUT SAUCE

By Delicious Recipes!Posted on
THAI-STYLE VEGETABLES WITH CREAMY COCONUT SAUCE

THAI-STYLE VEGETABLES WITH CREAMY COCONUT SAUCE

Experience a vibrant fusion of crisp sautéed vegetables paired with a rich, aromatic Thai-inspired coconut sauce. This dish combines broccoli, cauliflower, zucchini, and sweet peppers with a flavorful, smooth sauce made from fresh aromatics, coconut milk, and zesty citrus notes—perfect served with rice, quinoa, or grilled proteins.

🕒 Prep & Cook Time: 40-45 min

🍽️ Servings: 2 (vegetables), 4-5 (sauce)

Ingredients

Vegetables:

  • 6 broccoli florets
  • 4 larger cauliflower florets
  • 1 small red kapia pepper (or half red + half yellow)
  • 1 very small zucchini
  • 4 tsp cooking oil
  • Salt, to taste

Thai-Style Sauce:

  • 1 small onion (approx. 50 g)
  • 4 large garlic cloves
  • 30 g fresh ginger
  • 1 small red kapia pepper (approx. 50 g)
  • 1 tsp chili paste (adjust to taste)
  • 2 canned tomatoes + 2 tbsp tomato sauce
  • 200 ml coconut milk
  • 200 ml water
  • 4 tbsp cooking oil
  • 2 tsp sugar
  • 2 tbsp soy sauce
  • Zest of 1 lime
  • Zest of 1/4 lemon
  • Salt, to taste

Instructions

Prepare the Sauce

  1. In a blender or food processor, combine chopped onion, garlic, ginger, red pepper, chili paste, canned tomatoes, and tomato sauce. Blend until smooth and orange in color.
  2. Heat oil in a small pot over medium-high heat. Add the sauce paste and sauté, stirring frequently. As the sauce cooks and starts to splatter, reduce heat to low. Continue stirring occasionally for about 15 minutes until the oil separates and the paste darkens slightly.
  3. Add sugar, soy sauce, coconut milk, and water. Bring to a boil, then lower heat to simmer, cover, and cook for 15 minutes. Season with salt.
  4. Stir in lime and lemon zest during the last 2 minutes of cooking. Taste and adjust seasoning.
  5. Once done, blend the sauce again until very smooth. For an ultra-silky texture, strain through a fine sieve. The sauce should be creamy and pour easily like a thin cream.
  • Sauce can be prepared in advance and refrigerated up to 1 week.

Prepare the Vegetables

  1. Cut red pepper into bite-sized squares. Slice zucchini into halves or quarters of rounds depending on thickness. Sprinkle zucchini with salt and let drain on paper towels for 15-30 minutes.
  2. Bring salted water to a boil. Blanch cauliflower for 3 minutes, then add broccoli and cook for 2 more minutes. Drain and place on a cutting board to cool slightly. Slice into bite-sized pieces.
  3. Heat a large skillet or wok (preferably cast iron or heavy-bottomed) over high heat. Drizzle about 1 tsp oil.
  4. Add peppers, sauté quickly, stirring often, seasoning lightly with salt, until they begin to brown in spots (4-5 minutes). Remove peppers to a bowl.
  5. Add a bit more oil and sauté zucchini similarly until lightly browned (about 2 minutes). Add zucchini to the bowl.
  6. Add a little more oil and sauté broccoli and cauliflower until slightly browned (2 minutes). Add to the bowl.
  7. Toss all sautéed vegetables together, season to taste with salt.

Serving Suggestions

Serve the crisp sautéed vegetables immediately with a generous portion of warm Thai-style coconut sauce. This pairs beautifully with steamed rice or quinoa, and grilled steak, halloumi, or chicken breast.

💡 Tips

  • Salting and draining zucchini helps remove excess moisture for better sautéing.
  • Stir-frying quickly over high heat preserves crunch and color.
  • Adjust chili paste quantity for desired spice level.
  • Reheat sauce gently before serving if prepared ahead.

📝 Final Thoughts

This dish offers a delightful balance of fresh, crunchy vegetables and a creamy, flavorful sauce inspired by Thai cuisine. It’s a versatile, healthy option perfect for weeknight dinners or entertaining guests seeking bold tastes and textures. The citrus zest adds a refreshing brightness, making every bite vibrant and satisfying.