Thai Roasted Vegetables with Peanut Coconut Sauce Recipe
Description:
Thai Roasted Vegetables with Peanut Coconut Sauce is a vibrant and healthful dish that’s as delightful to the taste buds as it is easy to prepare. With an array of colorful vegetables, roasted to perfection, this dish is enhanced by a rich, creamy Peanut Coconut sauce. The sauce brings together the mild sweetness of peanut butter, the depth of brown sugar, and the richness of coconut milk, balanced with a hint of spice from red chili flakes. This recipe is perfect for a quick, yet satisfying vegetarian dinner.
Cuisine: Thai
Course: Dinner
Dietary Preference: Vegetarian
Ingredients:
For the Vegetables:
| Ingredient | Quantity |
|---|---|
| Carrot (Gajjar) | 1, peeled and diced |
| Potato (Aloo) | 1, peeled and diced |
| Sweet Potato | 1, peeled and diced |
| Green Zucchini | 1, cut into cubes |
| Garlic | 2 cloves, finely chopped |
| Onion | 1, sliced |
| Coconut Oil | 1 tablespoon |
| Cumin Powder (Jeera) | 1/4 teaspoon |
| Fennel Powder | 1 teaspoon |
| Salt and Pepper | To taste |
For the Peanut Coconut Sauce:
| Ingredient | Quantity |
|---|---|
| Peanut Butter | 1-1/2 tablespoons |
| Coconut Milk | 1/2 cup |
| Soy Sauce | 1/2 tablespoon |
| Red Chilli Flakes | 1/2 teaspoon |
| Brown Sugar (Demerara) | 1 tablespoon |
| Lemon Juice | Juice of 1 lemon |
| Lemon Grass (dried) | 1/2 teaspoon |
| Basil Leaves | 3-4, to garnish |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Instructions:
-
Prepare the Vegetables:
Begin by peeling and chopping the vegetables as directed. Arrange them in a large bowl for easy access during cooking. -
Sauté the Aromatics:
Heat coconut oil in a wok over medium heat. Once the oil is hot, add the sliced onions and finely chopped garlic. Stir fry them for a few minutes until the onions become soft and tender. -
Cook the Vegetables:
Add all the chopped vegetables—carrot, potato, sweet potato, and zucchini—to the wok. Stir-fry them over medium-high heat, allowing them to cook until they are just tender but still crisp (al dente). Once done, remove the wok from the heat and set aside. -
Make the Peanut Coconut Sauce:
While the vegetables are cooking, move on to preparing the sauce. In a medium saucepan, combine peanut butter, coconut milk, soy sauce, red chili flakes, and brown sugar. Stir the mixture over medium heat, ensuring the ingredients are well incorporated. As the sauce simmers, continue to stir to prevent lumps, and observe how the color gradually turns into a pale yellow. Allow the sauce to come to a gentle bubble before removing it from the heat. -
Combine Vegetables and Sauce:
Pour the freshly made peanut coconut sauce over the cooked vegetables in the wok. Let the sauce come to a boil, allowing the flavors to meld together for about a minute. Transfer the mixture to the saucepan and simmer over medium heat for an additional 1-2 minutes to allow the sauce to thicken slightly. -
Finishing Touches:
Once the sauce is well blended with the vegetables, turn off the heat and add a squeeze of fresh lemon juice. Stir well to incorporate the lemon juice, balancing the flavors of the sauce. -
Serve:
Garnish with freshly torn basil leaves to add a fragrant touch. Serve your Thai Roasted Vegetables with Peanut Coconut Sauce hot with steamed jasmine rice for a light, flavorful dinner that will surely impress.
Serving Suggestions:
This delicious vegetarian dish pairs wonderfully with a side of steamed jasmine rice, making it a perfect option for a light weeknight dinner or even a special weekend meal. The creamy peanut coconut sauce elevates the roasted vegetables, creating a harmonious balance of flavors that are both comforting and refreshing.
Dietary Information:
- Vegetarian-Friendly: This recipe is 100% vegetarian, featuring wholesome vegetables and a plant-based sauce.
- Gluten-Free: By ensuring that the soy sauce is gluten-free, this dish can easily be made suitable for gluten-sensitive individuals.
- Dairy-Free: Coconut milk serves as the dairy-free alternative, making this dish ideal for those avoiding dairy.
- Nut-Free Option: To make the dish nut-free, substitute the peanut butter with sunflower seed butter or another nut-free spread.
Enjoy this healthy, satisfying dish that brings the flavors of Thailand right to your kitchen in under 40 minutes! The combination of roasted vegetables and a creamy, slightly spicy peanut coconut sauce is a treat for all the senses.
