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Green Curry Coconut Stir-Fry

Test Description


  1. Cook rice according to package directions.
  2. Heat coconut oil in wok or large skillet set over high heat. Sauté zucchini, onion, red pepper, baby corn and ginger, stirring constantly, for 2 to 3 minutes or until vegetables are tender-crisp.
  3. Stir in curry paste; cook for 1 minute. Stir in coconut milk, honey, soy sauce, vinegar and sesame oil; bring to a boil.
  4. Reduce heat to medium-low. Simmer for 2 to 3 minutes or until vegetables are tender. Stir in peas and lime juice; heat through.
  5. Divide rice among 4 bowls; top rice with stir-fry. Garnish with cilantro and chili. Serve with lime wedges.


Garnish with toasted unsweetened coconut or peanuts.

For more protein, add tofu, chicken or shrimp to stir-fry.


  • 1 1/4 cups jasmine rice
  • 4 tsp coconut oil
  • 2 small zucchini, chopped
  • 1 onion, sliced
  • 1 red pepper, chopped
  • 1 cup drained canned baby corn, rinsed
  • 1 tbsp minced ginger
  • 1/4 cup Thai green curry paste
  • 1 can (14 oz) coconut milk
  • 1/4 cup Wholesome Organic Honey
    Organic Honey
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  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 cup frozen peas, thawed
  • 2 tbsp lime juice
  • 2 tbsp finely chopped fresh cilantro
  • 1 Thai chili pepper, thinly sliced
  • Lime wedges, for serving