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🇹🇭
Instructions
21 steps- 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
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
Stir fry for few minutes till onion become tender
onion - sliced(1) - 4
Next add all the remaining chopped vegetables, fry over medium-high heat until vegetables are al dente
cloves garlic - fine chopped(2) - 5
Once vegetables are cooked, turn off the heat and keep aside
- 6
We will proceed to prepare the sauce
soy sauce(1/2 tablespoon) - 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
Place the pan over medium heat and stir to combine the sauce ingredients
soy sauce(1/2 tablespoon) - 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
Turn off the heat
- 11
Place the pan over medium heat and stir to combine the sauce ingredients
soy sauce(1/2 tablespoon) - 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
Once you notice the sauce bubbling, turn off the heat
soy sauce(1/2 tablespoon) - 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
Give the sauce a quick boil along with the vegetables and stir to combine
soy sauce(1/2 tablespoon) - 16
Transfer the vegetables along with the sauce to the saucepan
soy sauce(1/2 tablespoon) - 17
Simmer over medium heat for 1 - 2 minutes
- 18
Turn off the heat
- 19
Add lemon juice and stir
lemon juice - of lemon(1)lemon grass - dried(1/2 teaspoon) - 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
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)
Rate this recipe
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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🇹🇭
Estimated Nutrition Highlights
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Directions
21 steps- 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
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
Stir fry for few minutes till onion become tender
onion - sliced(1) - 4
Next add all the remaining chopped vegetables, fry over medium-high heat until vegetables are al dente
cloves garlic - fine chopped(2) - 5
Once vegetables are cooked, turn off the heat and keep aside
- 6
We will proceed to prepare the sauce
soy sauce(1/2 tablespoon) - 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
Place the pan over medium heat and stir to combine the sauce ingredients
soy sauce(1/2 tablespoon) - 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
Turn off the heat
- 11
Place the pan over medium heat and stir to combine the sauce ingredients
soy sauce(1/2 tablespoon) - 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
Once you notice the sauce bubbling, turn off the heat
soy sauce(1/2 tablespoon) - 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
Give the sauce a quick boil along with the vegetables and stir to combine
soy sauce(1/2 tablespoon) - 16
Transfer the vegetables along with the sauce to the saucepan
soy sauce(1/2 tablespoon) - 17
Simmer over medium heat for 1 - 2 minutes
- 18
Turn off the heat
- 19
Add lemon juice and stir
lemon juice - of lemon(1)lemon grass - dried(1/2 teaspoon) - 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
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)
Rate this recipe
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