Vegetables in Peanut-Coconut Sauce with Rice

Vegetables, rice and a creamy sauce made with coconut milk and peanut butter are one of my favourite combinations in an Asian-inspired vegetable pan. Peppers, courgette, carrots and mushrooms give it plenty of variety.

Peanut-coconut sauce for vegetables

Make the sauce directly in the pan. Pour in coconut milk, stir in peanut butter until smooth and season with soy sauce. Add a splash of water if it thickens too much while simmering.

Add the vegetables according to their cooking time

Carrots take longer than courgette, so cut them into thin sticks and fry them first. Add the pepper and mushrooms next, followed by the courgette. Add chopped garlic shortly before the coconut milk to keep it from burning.

Cook frozen green beans separately

Do not just briefly stir-fry the beans. Fully cook them in boiling water according to their packet instructions first. Drain and add them to the other vegetables. The total preparation time depends on the product.

Which rice works well?

Basmati or jasmine rice works well with the creamy peanut sauce. Cook it separately according to the packet. Rice noodles or glass noodles are another option.

Kitchen tip

Mix the peanut butter with a little hot coconut milk in a small bowl before adding it to the pan. It will blend into the sauce more easily.

Browse more ideas in my recipe collection.

Easy recipe

Vegetables in Peanut-Coconut Sauce with Rice

Colourful vegetables in creamy peanut-coconut sauce with rice. An easy recipe with peppers, courgette, carrots, mushrooms and frozen green beans.

Prep time

10 min

Cook time

20 min

Yield

2 servings

★ 3.6 · 10 ratings

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Ingredients

− 2 +

• 150 grice, dry weight
• 120 gpepper, about 1
• 200 gcourgette, about 1
• 120 gcarrots, about 2
• 25 gfrozen green beans, fully cook according to packet instructions
• 150 gmushrooms
• 1garlic clove
• 400 mlcoconut milk, regular, not light
• 1 tbspsoy sauce
• 1 tbsppeanut butter
• 1 tsprapeseed oil
• salt and pepper

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Instructions

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1. Fully cook the frozen green beans in boiling water according to their packet instructions. Drain and set aside; do not just briefly fry them. Cook the rice separately according to the packet.
2. Wash or peel the pepper, courgette and carrots and cut into thin strips or pieces. Clean and slice the mushrooms and finely chop the garlic.
3. Heat 1 tsp rapeseed oil in a large non-stick pan. Start with the carrots, then add the pepper and mushrooms. Add the courgette after a few minutes and fry for about 8–10 minutes in total. Briefly fry the garlic.
4. Add 1 tbsp soy sauce, followed by 400 ml coconut milk. Stir in 1 tbsp peanut butter until smooth. Add the fully cooked green beans and simmer gently for a few minutes.
5. Season with salt and pepper. Thin with a splash of water if needed and serve with the rice. Total preparation time also depends on the green bean packet instructions.

Nutrition per serving

Calories

891 kcal

Protein

17.4 g

Carbohydrates

89.5 g

Sugar

17.4 g

Fat

55.8 g

Saturated fat

43.6 g

Fibre

10.9 g

Salt

1.5 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace