I love Thai food, and especially adore anything that contains coconut milk. Unfortunately, coconut milk is a healthy eater's nightmare, weighing in at 140 calories and 14 grams of saturated fat for 1/3 of a cup. However, despite it's hefty nutritional flaws, it is definitely delicious, and if consumed in moderation, shouldn't be too detrimental to your diet.
However, if you're lucky enough to find light coconut milk in your grocery store, you can indulge more often. For 1/3 cup of the light coconut milk, it only contains 50 calories and 4 grams of saturated fat.
No matter which coconut milk you use to make this vegetable stirfry, I think you'll agree with me that it's absolutely delicious. Although I made this one with mushrooms, peppers, and asparagus, you can definitely add any vegetables you choose. Also, if you're of the meat-eating persuasion, you can add chicken to make it a full meal.
Thai Coconut Vegetable Stirfry
1 (14oz) can light coconut milk
2 cloves garlic, minced
1 tsp minced ginger
1/2 tsp grated lemon zest
1/2 tsp grated lime zest
2 c sliced asparagus tips
1 c sliced mushrooms
1 red bell pepper, julienned
4 c bok choy leaves, chopped
1/2 tsp crushed red pepper flakes
1 tbsp soy sauce
1 tbsp lime juice
1 tbsp lemon juice
Pinch of sugar
1/2 c fresh basil leaves, julienned
In a food processor, combine coconut milk, garlic, ginger, lemon and lime zest. Pulse until well combined and minced. Place in large saucepan over medium-high heat. Cook, stirring, for 1 minute. Add asparagus, mushrooms, bell pepper, bok choy, and red pepper flakes, and simmer 10 minutes.
Stir in soy sauce, lime juice, lemon juice, pinch of sugar, and basil, and simmer for 5 minutes, stirring constantly. Serve by itself or over jasmine rice.