Thai Roasted Vegetables with Peanut Coconut Sauce
This vibrant and flavorful Thai Roasted Vegetables with Peanut Coconut Sauce is a delightful fusion of fresh vegetables, aromatic spices, and a creamy, nutty sauce. Ideal for a cozy weeknight dinner, this dish is packed with nutrients and brings the essence of Thai cuisine right to your table. Serve it with steamed jasmine rice to soak up the delicious sauce and elevate the overall experience of this heartwarming meal.
Ingredients
| 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 |
| Peanut Butter | 1 1/2 tablespoons |
| Coconut Milk | 1/2 cup |
| Soy Sauce | 1/2 tablespoon |
| Red Chili Flakes | 1/2 teaspoon |
| Brown Sugar (Demerara Sugar) | 1 tablespoon |
| Lemon Juice | Juice of 1 lemon |
| Dried Lemon Grass | 1/2 teaspoon |
| Basil Leaves | 3-4, for garnish |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Protein | 6g |
| Total Fat | 22g |
| Saturated Fat | 8g |
| Carbohydrates | 35g |
| Dietary Fiber | 6g |
| Sugars | 7g |
| Sodium | 400mg |
Preparation Time
| Task | Time |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 30 minutes |
| Total Time | 40 minutes |
| Servings | 2 |
Instructions
To begin making your Thai Roasted Vegetables with Peanut Coconut Sauce, start by preparing all the vegetables. Peel and dice the carrot, potato, and sweet potato, and cut the zucchini into cubes. Slice the onion and finely chop the garlic, placing everything into a large mixing bowl.
Next, heat the coconut oil in a wok or large frying pan over medium heat. Once the oil is hot, add the sliced onions and chopped garlic to the wok, stirring them together for a few minutes until the onions become translucent and tender.
Once the onions are ready, add the remaining chopped vegetables to the wok. Stir-fry the mixture over medium-high heat, cooking until the vegetables are just tender but still retain a slight crunch, approximately 7-10 minutes. Once they are cooked to your liking, turn off the heat and set them aside.
Now, let’s prepare the creamy peanut coconut sauce that will bring everything together. In a separate saucepan, combine the peanut butter, coconut milk, soy sauce, red chili flakes, brown sugar, and dried lemon grass. Place the pan over medium heat and stir the ingredients together, ensuring everything is well combined.
As the sauce heats up, continuously stir to prevent any lumps from forming. You will notice the sauce changing to a pale yellow color as it simmers gently. Once the sauce starts to bubble lightly, turn off the heat.
Next, pour the peanut coconut sauce over the stir-fried vegetables in the wok. Allow the mixture to come to a quick boil, stirring everything together to ensure the vegetables are well-coated with the sauce. After this, transfer the vegetable and sauce mixture to the saucepan.
Let it simmer on medium heat for an additional 1-2 minutes, allowing the flavors to meld beautifully. Once this step is complete, turn off the heat and add the freshly squeezed lemon juice, stirring it in gently to combine.
Transfer the Thai Roasted Vegetables with Peanut Coconut Sauce to a serving bowl and garnish with fresh basil leaves for a lovely aromatic touch.
Serving Suggestions
For the best experience, serve this dish with steamed jasmine rice. The rice will absorb the rich peanut coconut sauce, creating a satisfying and flavorful combination that makes for a delightful and wholesome dinner.
Enjoy this vibrant, healthy, and easy-to-make dish that brings a taste of Thailand to your dining table!
