Coconut Milk Veggies

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Prep Time25minutes
Cook Time35minutes
Passive Time
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Coconut milk is some kind of wonderful. However, due to the recent discovery by PETA that a Thai company was abusing monkeys by forcing them to pick coconuts from the trees. “The animals were kept tethered, chained to old tires, or confined to cages barely larger than their bodies, deprived of any semblance of a life,” said PETA.

Any coconut milk purchased from Chaokoh, and other Thai coconut milk producers, represents the misery of a chained-up monkey,” according to PETA EVP Tracy Reiman. Thanks to PETA’s efforts, Kroger, Albertsons, Safeway, Wegmans, Costco, Target, Food Lion, and Stop & Shop have suspended the sale of Chaokoh coconut milk.

Other brands, located in Thailand, use this same horrid practice, but PETA investigations revealed that is only happening in Thailand. A good rule of thumb is to avoid any canned coconut milk from Thailand.

This dish can be used with different vegetables. And if you are not a fan of Herbs de Provence, feel free to substitute cumin/oregano/garlic powder.


  • 6 Tbl. olive oil divided
  • 4 large baby bok choy tops cut off and reserved, bottoms diced
  • 1/2 large butternut squash seeds removed and cut into 1" pieces
  • 1 medium zucchini, cut into 1" pieces
  • 1 medium butternut squash cut into 1" pieces
  • 1 Tbl. Herbs de Provence or other seasonings of choice
  • 1 tsp. salt


Coconut Milk Broth


  • 1 small onion diced
  • 1 medium shallot diced
  • 5 cloves crushed garlic
  • 10 large mushrooms dliced
  • 2 cans Full Fat Coconut Milk
  • 2 cups arugula or other green
  • 10 leaves Basil or Cilantro, torn into small pieces
  • 1 tsp. ginger
  • 1 tsp. salt
  • 1/2 tsp. pepper


  1. In a large saute pan heat the remaining 3 Tbl. Olive Oil and add onion and shallot pieces. Saute over medium heat for 4 minutes.
  2. Add crushed garlic and cook an additional minute. Add 10 minutes and cook 3 more minutes.
  3. Add sliced mushrooms and saute for another few minutes, or until slightly softened.
  4. Stir in coconut milk and simmer for 15 minutes.
  5. Add tops of bok choy, arugula, basil or cilantro, ginger, salt, pepper.
  6. Add oven baked veggies and serve over rice with fresh lime wedges.
  7. OPTIONAL: Stir in pan-fried tofu 1" squares for more protein.




  1. Place Bok Choy bottoms, Butternut Squash, Zucchini, and Summer Squash on a lined, rimmed baking sheet. Cover with 3 Tbl. Olive Oil. Top with Herbs de Provence and Salt, Toss to Coat and Bake at 350-degrees until fork-tender.

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Hi, I'm Roxanne.

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My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

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