Best 4 Pf Changs Coconut Curry Vegetables Recipes

**Indulge in a Culinary Journey with PF Chang's Coconut Curry Vegetables: A Symphony of Flavors Awaits**

Embark on a tantalizing culinary adventure with PF Chang's Coconut Curry Vegetables, a symphony of flavors that will transport your taste buds to a tropical paradise. This delectable dish features an assortment of crisp vegetables enveloped in a creamy and aromatic coconut curry sauce, offering a delightful balance of sweetness, spice, and umami. Whether you're a seasoned vegan, a vegetarian seeking a hearty main course, or simply a lover of flavorful cuisine, this recipe is sure to satisfy your cravings.

In this comprehensive guide, we present two variations of PF Chang's Coconut Curry Vegetables: a classic version and a simplified version for those seeking a quicker and easier meal. Both recipes are meticulously crafted to capture the essence of this beloved dish, ensuring that you can recreate the authentic flavors of PF Chang's in the comfort of your own kitchen.

Our classic recipe takes you on a culinary journey, using a blend of aromatic spices, fresh herbs, and creamy coconut milk to create a rich and flavorful curry sauce. The addition of vegetables like broccoli, carrots, red bell peppers, and zucchini adds a delightful crunch and vibrant color to the dish. For a touch of extra indulgence, you can add tofu or chicken for a satisfying protein boost.

If you're looking for a simplified version, our streamlined recipe offers a quicker and easier alternative. With a pre-made curry sauce and a carefully curated selection of vegetables, you can still create a delicious and satisfying meal in less time.

Whether you choose the classic or simplified version, PF Chang's Coconut Curry Vegetables is sure to become a staple in your culinary repertoire. Its versatility allows you to customize the spice level and vegetable selection to suit your preferences, making it a perfect dish for any occasion. So, gather your ingredients, fire up your stove, and prepare to tantalize your taste buds with this delightful creation.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT VEGETABLE CURRY

Coconut Vegetable Curry image

This vegetable curry isn't just vegetarian - t's vegan! Packed with hearty vegetables and warm spices, this curry is the perfect dish for meatless Mondays or any night of the week when meat is off the menu. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

2 tablespoons vegetable oil
4 green cardamom pods
1 1-inch piece cinnamon stick
1 whole clove
2 onions, thinly sliced
Kosher salt
1 tablespoon grated fresh ginger
4 cloves garlic, grated
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon Kashmiri chili powder or hot paprika
1/2 teaspoon ground turmeric
3 small plum tomatoes, cut into wedges
1 13.5-ounce can full-fat coconut milk
1/2 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
1 small Chinese eggplant, cut into 1-inch chunks
2 cups cauliflower florets
1 serrano chile pepper, halved
1 cup halved green beans
Cooked basmati rice, for serving
Chopped fresh cilantro, for topping

Steps:

Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the cardamom pods, cinnamon stick and clove and cook, stirring, until the whole spices are toasted, about 20 seconds.
Add the onions, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.
Add the tomatoes and cook, stirring, until they break down, 4 to 5 minutes. Stir in 1 1/4 cups water and the coconut milk. Add the potatoes, eggplant, cauliflower and serrano; season with 1/2 teaspoon salt. Bring to a boil, then reduce the heat to medium low; cover and simmer until the vegetables are tender, about 20 minutes.
Add the green beans and simmer, uncovered, until tender, 5 minutes. Thin the curry with water, if necessary. Discard the serrano and season with salt. Serve with rice and top with cilantro.

PF CHANG'S COCONUT CURRY VEGETABLES RECIPE - (4.6/5)

Pf Chang's Coconut Curry Vegetables Recipe - (4.6/5) image

Provided by garciamoss

Number Of Ingredients 16

Ingredients

Coconut-Curry Sauce:
2 tablespoons canola oil or 2 tablespoons sesame oil
12 ounces package extra firm water-packed tofu
1 small onion, cut into 3/4-inch cubes
1 small red bell pepper, cubed
1 cup sliced mushrooms
3 cups broccoli florets
1/2 cup carrot, thinly sliced
1/2 cup whole sugar snap pea
1/2 cup coconut milk
2 tablespoons soy sauce
1/2 teaspoon curry powder
2 tablespoons packed brown sugar
2 teaspoons unseasoned rice vinegar or 2 teaspoons cider vinegar
2 teaspoons cornstarch
1/2 cup peanuts

Steps:

Drain the tofu, cube and fry in 1 tbsp canola oil until brown. Set aside. (See this thread: http://www.recipezaar.com/bb/viewtopic.zsp?t=170177) I recommend freezing the tofu first to firm up the texture. Separately blanch or steam the broccoli, carrots and sugar snap peas until tender-crisp in plain boiling water. Heat a wok or wide skillet over high heat until hot. Add 1 tbsp canola oil, swirl to glaze the pan, then add the onions and bell pepper. Stir-fry until tender-crisp, 3-4 minutes. Add the mushrooms and stir until hot, a few minutes more. Add the blanched vegetables and and tofu. Toss to mix. Combine the coconut-curry sauce ingredients. Taste and adjust the sugar to your liking. Add the sauce to the pan with the veggies. Bring to a simmer, tossing to combine. Dissolve the cornstarch in 1 1/2 tbsp of water and add to pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you're doubling the sauce). Add the peanuts. Serve with rice, noodles, or a warm loaf of bread. Use a milder or hotter curry powder to vary the spice. For a really saucy dish to serve over rice or noodles, double the sauce ingredients and the cornstarch mixture.

PF CHANG'S COCONUT CURRY VEGETABLES

Pf Chang's Coconut Curry Vegetables image

This is a copycat recipe from PF Chang's China Bistro. It's my favorite dish there, and while my dining room lacks the ambiance...this dish is still excellent at home!

Provided by Wish I Could Cook

Categories Soy/Tofu

Time 40m

Yield 1 stir fry, 2 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons canola oil or 2 tablespoons sesame oil
12 ounces package extra firm water-packed tofu
1 small onion, cut into 3/4-inch cubes
1 small red bell pepper, cubed
1 cup sliced mushrooms
3 cups broccoli florets
1/2 cup carrot, thinly sliced
1/2 cup whole sugar snap pea
1/2 cup coconut milk
2 tablespoons soy sauce
1/2 teaspoon curry powder
2 tablespoons packed brown sugar
2 teaspoons unseasoned rice vinegar or 2 teaspoons cider vinegar
2 teaspoons cornstarch
1/2 cup peanuts

Steps:

Drain the tofu, cube and fry in 1 tbsp canola oil until brown. Set aside. (See this thread: http://www.recipezaar.com/bb/viewtopic.zsp?t=170177) I recommend freezing the tofu first to firm up the texture.
Separately blanch or steam the broccoli, carrots and sugar snap peas until tender-crisp in plain boiling water.
Heat a wok or wide skillet over high heat until hot. Add 1 tbsp canola oil, swirl to glaze the pan, then add the onions and bell pepper. Stir-fry until tender-crisp, 3-4 minutes. Add the mushrooms and stir until hot, a few minutes more. Add the blanched vegetables and and tofu. Toss to mix.
Combine the coconut-curry sauce ingredients. Taste and adjust the sugar to your liking.
Add the sauce to the pan with the veggies. Bring to a simmer, tossing to combine.
Dissolve the cornstarch in 1 1/2 tbsp of water and add to pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you're doubling the sauce).
Add the peanuts.
Serve with rice, noodles, or a warm loaf of bread.
Use a milder or hotter curry powder to vary the spice.
For a really saucy dish to serve over rice or noodles, double the sauce ingredients and the cornstarch mixture.

Nutrition Facts : Calories 707.9, Fat 51.2, SaturatedFat 15.3, Sodium 1093.2, Carbohydrate 45.5, Fiber 7.4, Sugar 22.1, Protein 29.6

COCONUT CURRY VEGETABLES

Coconut Curry Vegetables image

I've been experimenting with this for a while and think I have it now. It's a good extra dish for a crowd of curry eaters like our family. The choice of vegetables is really up to you, but look for colours and textures to make it interesting. I have put baby squash, cauliflower and beans in this at other times.

Provided by JustJanS

Categories Coconut

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons oil
2 large onions, diced
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1 red chile, finely minced
3 tablespoons curry paste (I like Rogan Josh)
1 (400 ml) can light coconut milk (unsweetened)
1 carrot, quartered lengthways, chopped into 1cm pieces
1 small sweet potato, peeled and diced carrots size
1 cup diced pumpkin
1 (440 g) can chickpeas
1 cup broccoli floret
1 red capsicum, diced
1 zucchini, cut same as carrot
1 bunch spinach, well washed and stems discarded
1 lime, juice of
1/2 cup chopped fresh coriander

Steps:

Heat the oil over medium heat, add the onions and cook until softened but not coloured; about 10 minutes.
Add the ginger, garlic and chilie and cook a further couple of minutes.
Add the curry paste, stir and cook a couple of minutes before adding the carrot, sweet potato and pumpkin.
Add the can of coconut milk and a can of water and allow to cook uncovered until the sauce has reduced and thickened a bit and veg almost cooked. This takes me about 40 minutes.
Add the can of chickpeas and the softer veggies-broccoli, capsicum and zucchini and cook a further 10 minutes (or to your liking) with a lid on.
Just before serving, stir through the spinach leaves, lime juice and fresh coriander leaves. Keep stirring gently until the leaves are wilted.
Serve as part of a curry meal.

Nutrition Facts : Calories 214.4, Fat 6.1, SaturatedFat 0.9, Sodium 327.6, Carbohydrate 35.5, Fiber 7.2, Sugar 6, Protein 7.7

Tips:

Mise en Place: Before you start cooking, gather all your ingredients and prepare them according to the recipe. This will ensure that you have everything you need and that the cooking process goes smoothly.
Use Fresh Ingredients: Fresh vegetables, herbs, and spices will give your dish the best flavor. If possible, try to use organic or locally-sourced ingredients.
Don't Overcook the Vegetables: Vegetables should be cooked until they are tender but still slightly crisp. Overcooking will make them mushy and bland.
Make Sure the Curry Sauce is Thick Enough: The curry sauce should be thick enough to coat the vegetables and rice. If it's too thin, add a cornstarch slurry (equal parts cornstarch and water) and stir until thickened.
Serve Over Rice: Coconut curry vegetables are traditionally served over rice. This helps to soak up the delicious sauce.

Conclusion:

Coconut curry vegetables is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to get your daily dose of vegetables, and it's also a good source of protein and fiber. Whether you're looking for a quick and easy weeknight meal or a special dish to serve at your next party, coconut curry vegetables is sure to please.