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    You are in: Home / Recipes / Thai Ginger Coconut Vegetable Toss Recipe
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    Thai Ginger Coconut Vegetable Toss

    Thai Ginger Coconut Vegetable Toss. Photo by aerobicon

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    aerobicon's Note:

    Delicious dish. Not spicy at all, but you can add more spice if you wish. I served it over brown rice, but feel free to serve it over white rice, noodles, or plain - but if you eat it plain I suggest less water.

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    Units: US | Metric


    1. 1
      Saute ginger in sesame oil over medium-high heat.
    2. 2
      Add in cauliflower, carrots, peppers, spices, lime juice, and a bit of water. Toss well.
    3. 3
      Once liquid starts bubbling, cover and simmer for about 5-7 minutes. Give another stir, and at this point your vegetables should be getting tender.
    4. 4
      You should also add in about another quarter cup or less of water. Simmer for a few minutes, then check to see if vegetables are tender.
    5. 5
      If they aren't, let simmer until they are. If they are, turn heat to very low and add peas. Cover, stir, and let sit for five minutes. Serve over rice or noodles, if you'd like.

    Ratings & Reviews:

    • on May 23, 2012

      Way too much salt and Ginger in this one I am afraid. We used slightly different vegetables, but this is possibly the worst recipe I have cooked.

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    • on June 06, 2009


      This came out very good! We added spinach and didn't add any extra water to the dish. After adding all of the vegetables we let them saute in the oil for about 5 minutes. We then added the spinach and let it cook for an additional minute or so. Then we added the peas, followed by the coconut milk (since it wasn't listed in the directions we just took a guess). We also added some crushed red pepper to make it spicier. Very tasty. We will definitely make this again!

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    • on January 17, 2006


      I fixed this for a potluck and everyone thought it was very good. I thought it was quite spicy, but others said it all depended on what you were comparing it against. It is apparently not spicy compared to much Thai food; but pretty spicy compared to my normal anglo food. Also, I had it without any rice or noodles which would have mitigated the spiciness. Since the recipe never mentioned when to add the coconut milk, I added it with the first water. Next time I don't think I will add any water. I had the leftovers for lunch today and it was just as good as when freshly made.

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    Nutritional Facts for Thai Ginger Coconut Vegetable Toss

    Serving Size: 1 (145 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 215.0
    Calories from Fat 89
    Total Fat 9.9 g
    Saturated Fat 6.3 g
    Cholesterol 0.0 mg
    Sodium 629.5 mg
    Total Carbohydrate 30.5 g
    Dietary Fiber 3.7 g
    Sugars 22.6 g
    Protein 3.2 g

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