Pf Chang's Coconut Curry Vegetables

Infused with bold, aromatic flavors, PF Chang's Coconut Curry Vegetables is a vibrant vegetarian dish that combines the creaminess of full-fat coconut milk with the fiery kick of red curry paste. This Thai-inspired recipe is packed with nutrient-rich vegetables, including baby bok choy, carrots, broccoli, and snap peas, all simmered to tender-crisp perfection. A hint of fresh ginger and garlic elevates the dish, while soy sauce, brown sugar, and lime juice create a harmonious balance of savory, sweet, and tangy notes. Served over fluffy jasmine rice, this quick and easy dinner is ready in just 35 minutes, making it perfect for busy weeknights or a crowd-pleasing vegan feast. Whether you're craving comfort food or a fresh twist on Asian cuisine, this dish will satisfy both!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 3 units Garlic cloves, minced
• 1 tablespoon Fresh ginger, minced
• 2 tablespoons Red curry paste
• 14 ounces Coconut milk (full-fat)
• 1 cup Vegetable broth
• 1 tablespoon Soy sauce
• 2 teaspoons Brown sugar
• 2 cups Baby bok choy, chopped
• 1 cup Carrots, julienned
• 1 unit Red bell pepper, sliced
• 2 cups Broccoli florets
• 1 cup Fresh snap peas
• 1 tablespoon Fresh basil leaves, chopped
• 1 tablespoon Fresh lime juice
• 4 cups Cooked jasmine rice (for serving)

Directions

Step 1

Heat coconut oil in a large skillet or wok over medium heat.

Step 2

Add minced garlic and ginger to the pan, stirring frequently, and cook until fragrant, about 1 minute.

Step 3

Stir in red curry paste and cook for another 2 minutes, allowing the flavors to blend.

Step 4

Pour in the coconut milk and vegetable broth, stirring to combine.

Step 5

Add soy sauce and brown sugar. Stir well and bring the mixture to a gentle simmer.

Step 6

Once simmering, add the chopped baby bok choy, carrots, red bell pepper, broccoli florets, and snap peas to the skillet.

Step 7

Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.

Step 8

Stir in the fresh basil leaves and lime juice for a burst of freshness.

Step 9

Serve the coconut curry vegetables over a bed of cooked jasmine rice.

Nutrition Facts

Serving size	(2629.2g)

Amount per serving	% Daily Value*
Calories	2968.7

Total Fat 128.8g	0%
Saturated Fat 109.0g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 2192.8mg	0%
Total Carbohydrate 406.3g	0%
Dietary Fiber 36.0g	0%
Total Sugars 50.8g
Protein 62.2g	0%

Vitamin D 0IU	0%
Calcium 798.7mg	0%
Iron 32.5mg	0%
Potassium 3989.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.2%

Protein: 8.2%

Carbs: 53.6%