Tuesday, November 5

Coconut Thai stir fry

You know how sometimes you just want the taste of something that you vaguely remember from long ago (when you lived near awesomely cheap Thai restaurants, and your husband still dressed like a hipster, and you felt normal wearing vintage frocks) - and you need to get that taste in your mouth as soon as possible? Well, this was inspired by one of those moments of desperation craving - and look, I don't know if it really has a semblance to anything Thai really, and actually, coconut isn't the main ingredient, but what I do know is that it most definitely satisfied that craving and was actually quite delicious. So much so that it's firmly fallen into regular dinner rotation at our place.

Should feed 4 hungry mouths...

You Need:
1 x small onion, chopped
1 x small eggplant (approx 300g) - cubed
250g hard tofu/bean curd (or replace with meat)
300g bok choy - about 3 plants - washed, dried, bottoms chopped off
300g broccoli - sprouting is actually best for this, chopped into florrets - throw the stems in too
1/2 cup of water chestnuts (optional)
2 tbsp coconut oil
2 tbsp soy sauce
2 tbsp ketjap manis
270ml can of coconut milk (go low fat if you like!)
1 tsp powdered veggie stock
1/4 cup of water
1 small chilli (based on your taste for hotness)
Handful of basil leaves, shredded (Thai basil if you can get it/grow it)
Handful of coriander leaves, shredded

Put some rice on to cook!
In a wok, sauté onion in coconut oil until clear. Add cubed eggplant, chilli and tofu and braise in a nice hot pan until starting to brown slightly on the outside. 3 mins-ish.
To the wok add the soy sauce, ketjap manis, coconut milk and the hot water with the veggie stock dissolved in it. Stir to combine.
Add the basil and coriander and get everything nice and hot, gently moving everything around the wok.
Add the Broccoli and bok choy (and water chestnuts if using them), saute for 3 mins until broccoli is just beginning to soften and bokchoy wilt.
Serve on top of the rice, making sure you spoon some of that yummy coconut-y liquid on top of everything, with a little bit of extra basil and coriander on top.


  1. I love coconut oil stirfry! A variation of this is a regular at our place too, particularly when we're feeling in the need of a vegetable hit. x

  2. Yay! love this meal so much I couldn't wait for the blog post :) It is so comforting. If only I could get Jenna to make me a giant sponge cake to eat afterwards...

  3. Yum, yum. Looks and sounds delicious!! :)

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