veggie coconut curry

5 from 2 votes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4


  • 1 container  stir-fry vegetable mix
  • 1 jar yellow curry sauce
  • 1 can coconut milk
  • 3 cups cooked white rice
  • fresh cilantro


  • Heat a large 12” skillet over medium-high heat and add 1 tablespoon olive oil followed by  2 cups of stir-fry veggies. Season with a big pinch of salt and pepper.
  • Once the veggies are soft, add the jar of yellow curry sauce and the can of coconut milk and stir to combine. If desired, add 2-4 cups shredded chicken. Bring to a simmer and cook until sauce has thickened and warmed through.
  • In the meantime prepare 2-3 cups dry rice on the stovetop, in a rice cooker, or cook frozen rice in the microwave. Cook according to package directions.
  • Serve the veggie coconut curry over the cooked rice and if desired, top with more cilantro, chopped peanuts, and alongside pita bread for dipping.


  • Serve with slaw salad mix, corn on the cob and watermelon.


  • Protein: Add 2-3 cups shredded chicken or 1 can drained chickpeas.
  • Sauce: Swap yellow curry sauce for 1 ½ cups of a red or green curry sauce.
  • Rice: Swap rice for other grain like couscous,quinoa, or farro.


  • If adding chicken, the chicken can be cooked and shredded in advance, cooled completely, then stored in an airtight container in the fridge.


Calories: 343kcal | Carbohydrates: 36g | Protein: 5g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 252mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 3mg