Thai Coconut Vegetable Stir-Fry Recipe

About this recipe

A fragrant and creamy Thai dish with fresh seasonal vegetables stir-fried in a coconut milk-based sauce, complemented by bold flavors of lemongrass and tamarind.

Instructions

1. 1. Soak the soy chunks in warm water for 10 minutes, then drain and squeeze out excess water.
2. 2. Chop the mixed vegetables into bite-sized pieces and set them aside.
3. 3. Heat oil in a large pan or wok over medium heat and sauté minced garlic until aromatic.
4. 4. Add the lemongrass to the pan and stir for 1 minute to infuse its flavor.
5. 5. Toss in the mixed vegetables and stir-fry for 5 minutes until slightly softened.
6. 6. Add the soaked soy chunks to the pan and cook for another 3 minutes, stirring well.
7. 7. In a bowl, mix coconut milk, tamarind pulp, red chili flakes, and salt to create the sauce.
8. 8. Pour the sauce into the pan, stir to combine, and simmer for 5 minutes until the vegetables are tender.
9. 9. Serve the stir-fry hot over a bed of cooked jasmine rice.