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PF Chang's Coconut Curry Vegetables

recipe at a glance
Rating: 5/5 5 stars
8 reviews

recipe is ready in under 30 minutes time: under 30 minutes

serves/makes:   2


recipe id: 1265
cook method: stovetop

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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 packed brown sugar
2 teaspoons unseasoned rice vinegar or cider vinegar
2 teaspoons canola oil
2 teaspoons cornstarch dissolved in
1 1/2 teaspoon cold water


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.


879 calories, 17 grams fat, 185 grams carbohydrates, 7 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: Lanora

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Registered Member at

Member since: September 28, 2013
recipe rating
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.

Guest at

recipe rating
I add cooked chicken to this dish and serve it over either regular rice or rice noodles.

Guest at
Mar 17, 2013

question or comment
The PF Changs version has extra firm tofu

Registered Member at

Member since: August 23, 2010
recipe rating
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!

Guest at

recipe rating
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.

Guest at
Apr 22, 2009

Guest Foodie
question or comment
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.

Guest at
Feb 23, 2009

question or comment
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.

Guest at

recipe rating
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.

Guest at

recipe rating
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

Guest at

recipe rating
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.

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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