Print Recipe
Veggie Stir Fry Coconut Ginger Sauce
Course Lunch/Dinner
Cuisine Thai
Servings
Course Lunch/Dinner
Cuisine Thai
Servings
Ingredients
  • 2 tbsp KA–ME® Stir-Fry Oil
  • 1/2 cup red pepper , sliced
  • 1/2 cup carrots , sliced
  • 1/2 cup onions sliced
  • 1/2 cup broccoli florets
  • 1/2 cup protein of your choice, like chicken or tofu
  • 1/2 cup KA–ME® Coconut Milk
  • 2 tbsp KA–ME® Fish Sauce
  • 1 tbsp cashew butter
  • 1 tbsp lime juice
  • 1 tsp honey
  • 2 tsp fresh ginger
Instructions
  1. Heat KA–ME® Stir Fry Oil in saucepan.
  2. Sauté veggies on medium heat, adding a protein such as chicken or tofu if desired.
  3. Separately, combine KA–ME® Coconut Milk, KA–ME® Fish Sauce, cashew butter, lime juice, honey and fresh ginger in a blender or food processor. Pulse until smooth.
  4. Add sauce directly to the stir fry and toss to combine.
Recipe Notes

Recipe courtesy of @xxrlilly

Share this Recipe