Thai-Inspired Ginger Basil Stir Fry

Vegan stir fry featuring zesty ginger and lime, with a base of coconut milk and topped with fresh basil.  

Servings 4 people
Author Kaylee Woolhether


  • 1 tbsp coconut oil
  • 1/2 small yellow onion
  • 4 garlic cloves
  • 1 tbsp fresh grated ginger (or 1/4 to 1/2 tsp dried ginger)
  • 1 tsp dried turmeric (or 3 too fresh grated turmeric)
  • 1/2 tsp dried chilli flakes
  • 1/2 tsp salt
  • 1 lime, juiced
  • 1 can coconut milk
  • 2 carrots, sliced
  • 4 celery sticks, sliced
  • 1/2 a zucchini, halved & sliced
  • 1/2 red pepper, chopped
  • 1/2 orange pepper, chopped
  • Handful spinach
  • 1/2 cup fresh basil + more for garnish
  • 1 green onion, sliced optional, for garnish


  1. Heat coconut oil in a wok over medium-low heat.  Add onion and garlic, and saut√© for a few minutes until fragrant.  Add ginger, turmeric, chilli flakes, and salt and cook a minute longer.  

  2. Add lime juice and coconut milk to the wok and cook over medium heat until warmed.  

  3. Place carrots and celery into the wok, cover with a lid and simmer for about 5 minutes.  

  4. Add zucchini and bell peppers, cover, and cook for another few minutes.  

  5. Once vegetables are cooked to your preferred softness, add the spinach and basil and cook a minute longer.  

  6. Remove from heat and garnish with green onion and more fresh basil.  

Recipe Notes

Eat as is, or pour over quinoa, rice, or a bed of greens.