Thai Coconut Vegetable Stirfry

[Guest guest]

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.

 

You can view the finished recipe at http://www.28cooks.com

 

Thai Coconut Vegetable Stirfry

1 (14oz) can light coconut milk

2 cloves garlic, minced

1 tsp minced garlic

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

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, and basil, and simmer for

5 minutes, stirring constantly. Serve by itself or over jasmine rice.

 

Enjoy!

Christiane