Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Copycat P.F. Chang's Coconut Curry Vegetables
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- #1265
serves/makes:
ready in:
under 30 minutes
under 30 minutes
9 reviews
7 comments
ingredients
1 small onion, cut into 3/4 inch cubes
1 small red bell pepper, cubed
1 cup halved mushrooms
3 cups broccoli
1 cup thinly sliced carrots or whole sugar snap peas
Coconut-Curry Sauce
1/2 cup canned coconut milk
2 teaspoons soy sauce
1/2 teaspoon curry powder
1 1/2 tablespoon packed brown sugar
2 teaspoons unseasoned rice vinegar or cider vinegar
2 teaspoons sesame oil
2 teaspoons cornstarch dissolved in
1 1/2 teaspoon cold water
directions
Separately blanch the broccoli and carrots (or sugar snap peas)until tender-crisp in plain boiling water. Drain and rush under cold water to stop the cooking. Drain again.
Combine the Coconut-Curry Sauce ingredients. Taste and adjust the sugar to your liking.
Heat a wok or wide skillet over high heat until hot. Add the canola oil, swirl to glaze the pan. Then add the onions and bell pepper. Stir-fry until tender-crisp, about 3-4 minutes.
Add the mushrooms and stir until hot, a few minutes more.
Add the blanched vegetables and toss to mix.
Stir the sauce and add it to the pan. Bring it to a simmer, tossing to combine. Stir the cornstarch mixture to recombine and add it to the pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you are doubling the sauce).
Add the sesame oil and toss to mix.
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nutrition data
879 calories, 17 grams fat, 185 grams carbohydrates, 7 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
What type of curry powder do we use?The ones on the grocery shelves did not taste like the original recipe(Indian curry?) Is PF Changs using a yellow curry paste of some kind (Thai?)
Curry powder varies greatly by brand so you may just have to try a different brand.
December 6, 2015
you must ADD tofu. You coat it with corn starch!! Then fry it on all sides. That is what PFChangs do to make it crispy. Delicious!!
October 23, 2013
I didn't add tofu like PF Chang's does but added shrimp instead and served it over lo mein style noodles. Very good. I think it needed more curry powder though or maybe some red curry paste instead for a little more solid flavor.
May 8, 2013
I add cooked chicken to this dish and serve it over either regular rice or rice noodles.
The PF Changs version has extra firm tofu
August 23, 2010
This is such a delicious recipe! I added a yellow bell pepper for an additional color and a pinch of salt to the sauce. I prepared the tofu in advance and added it with the vegetables at the end and ribboned in the sesame oil and it turned out perfect!
June 12, 2009
The sesame oil is supposed to be ribboned in at the end. Just a turn around the skillet should do it. The tofu is silken and needs to be fried in oil before starting the rest of the dish then tossed in with the veggies at the end as well. This is my favorite dish at Chang's. I used to work there and was taught how to prepare most dishes. This recipe is very close.
I had this dish at the restaurant and it was delicious (except they put tofu in it and I'm not a fan of tofu). It doesn't say how much brown sugar to use and at the end it says to add sesame oil but it's not listed in the ingredients.
There is no tofu in this recipe! That is the best thing about this dish - can't believe they left it out. What a disappointment.
July 16, 2008
I ended up using 1 1/2 Tbls of brown sugar and thought it was fine. Would increase coconut milk to 1 cup and curry to 2 teas. I measured the vegetables to make sure that I got the right amout of vegs so that the sauce would be right, but sauce was a little too thick and not as tasty as the restaurant.
July 13, 2008
I too did not know how much brown sugar to add, I did 1 cup knew something was wrong but otherwise tastes just like at the restaurant
April 29, 2008
I found this recipe on numerous websites but I can't find it with tofu. I'm just guessing that I throw the tofu in with the veggies but I'm not sure.
Found this recipe on another site so I can tell you that the brown sugar measurement is 1 1/2 to 2 tablespoons. Hope this helps! I'm making it tonight :)
Haven't made it yet, but in addition to not giving an amount for the brown sugar, there is no mention of any sesame oil until we are supposed to add some amount and toss?!
How much brown sugar am I supposed to use? Recipe doesnt specify.
June 7, 2005
I was so happy to find the recipe here for the sauce of my favorite dish at PF Changs. This recipe is the perfect copy. This is probably the best coconut curry sauce recipe I have ever found.