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In the past few months I’ve fallen in love with Thai cuisine. Especially in the delicious vegetable stir-fries, which are served with a hearty sauce and fluffy rice. In this post I’ll show you how to prepare simple Asian vegetables with rice in a delicious peanut coconut sauce.
I love Asian vegetables and especially in this combination with a delicious peanut coconut sauce. The great thing about these Asian vegetables is the variety that is on the plate here. I use fresh mushrooms, zucchini, carrots, peppers and beans, all of which are roasted to a crisp. So the Asian vegetables get their bite later and you have a real taste experience on your plate.
The sauce simply consists of delicious coconut milk that is added directly to the vegetable pan and boiled. Then there is some peanut butter, which dissolves in the sauce and combines wonderfully with the Asian vegetables. I recommend a delicious basmati or jasmine rice with this.
If you are still in the mood for Asian recipes, take a look at mine Recipe collection around.
Easy recipe
Asian-Vegetables in Peanut-Coconut Sauce with Rice
In the past few months I’ve fallen in love with Thai cuisine. Especially in the delicious vegetable stir-fries, which are served with a hearty sauce and fluffy rice.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
Ingredients
- 150 grice
- 1bell bell pepper
- 1zucchini
- 2carrots
- 25 gFrench beans
- 150 gmushrooms
- 1 cloveof garlic
- 1 cancoconut milk
- 1 tbspsoy sauce
- 1 tbsppeanut butter
- salt, pepper
- 1oil for the pan.
Instructions
Nutrition per serving
- Calories
- 929 kcal
- Protein
- 17.4 g
- Carbohydrates
- 89.5 g
- Sugar
- 17.4 g
- Fat
- 60.1 g
- Saturated fat
- 44.4 g
- Fibre
- 10.9 g
- Salt
- 1.5 g
Data source: USDA SR28
Recipe: Corinna · kitchensplace
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If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
