Thai Roasted Vegetables with Peanut Coconut Sauce Recipe
Thai Roasted Vegetables With Peanut Coconut Sauce is a healthy and quick way of making wonderful dish by simply roasting the vegetables and preparing the sauce separately. The Peanut Coconut sauce adds flavors to the roasted vegetable as it mildly sweetens the dish with peanut, brown sugar and coconut milk with mild spices like red pepper flakes.
Serve Thai Roasted Vegetable With Peanut Coconut Sauce with steamed jasmine rice for a light weeknight dinner.
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10 M
30 M
40 M
2 Servings
Ingredients
- 1 Carrot (Gajjar) , peeled and diced
- 1 Potato (Aloo) , peeled and diced
- 1 Sweet Potato , peeled and diced
- 1 Green zucchini , cut into cubes
- 2 cloves Garlic , fine chopped
- 1 Onion , sliced
- 1 tablespoon Coconut Oil
- 1/4 teaspoon Cumin powder (Jeera)
- 1 teaspoon Fennel Powder
- Salt and Pepper , to taste Ingredients for the peanut coconut sauce
- 1-1/2 tablespoons Peanut Butter
- 1/2 cup Coconut milk
- 1/2 tablespoon Soy sauce
- 1/2 teaspoon Red Chilli flakes
- 1 tablespoon Brown Sugar (Demerara Sugar)
- Lemon juice , of 1 lemon
- 1/2 teaspoon Lemon Grass , dried
- 3 - 4 Basil leaves , to garnish the curry
How to make Thai Roasted Vegetables with Peanut Coconut Sauce Recipe
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.
Now heat oil in a wok over medium heat, once oil is heated add chopped onions and garlic to the wok,. Stir fry for few minutes till onion become tender. Next add all the remaining chopped vegetables, fry over medium-high heat until vegetables are al dente. Once vegetables are cooked, turn off the heat and keep aside.
We will proceed to prepare the sauce.
For making peanut coconut sauce, in a saucepan add the peanut butter, coconut milk, soy sauce, red pepper flakes, brown sugar, dried lemon grass. Place the pan over medium heat and stir to combine the sauce ingredients. Continuously stir the sauce while it is simmering to avoid any lump formation, slowly the sauce will change color into pale yellow. Turn off the heat.
Place the pan over medium heat and stir to combine the sauce ingredients. Continuously stir the sauce while it is simmering to avoid any lump formation, slowly the sauce will change color into pale yellow. Once you notice the sauce bubbling, turn off the heat.
Pour peanut curry sauce over the stir-fried vegetables that is in the wok. Give the sauce a quick boil along with the vegetables and stir to combine. Transfer the vegetables along with the sauce to the saucepan. Simmer over medium heat for 1 - 2 minutes. Turn off the heat. Add lemon juice and stir.
Once the sauce comes to a bowl, turn off the heat, stir in the lemon juice and transfer to a serving bowl.
Serve Thai Roasted Vegetable With Peanut Coconut Sauce with steamed jasmine rice for a light weeknight dinner.
