Bright lime, silky coconut, and crisp jicama come together in a fast stir-fry that relies on pantry staples and minimal fuss.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 min | 15 min | 30 min | 4 |
Intro
This recipe serves up a quick, pantry-friendly dinner that feels special without extra effort. The creamy coconut milk mingles with lime zest and juice for a tangy-sweet glaze, while jicama adds a crisp bite. It’s a flexible, weeknight-friendly setup you can tailor to what you have on hand.
The Best Core Ingredient for This Recipe
Full-Fat Coconut Milk (Canned)
- Pros: Rich, creamy sauce that clings to pasta and vegetables; depth of flavor with a silky texture.
- Cons: Heftier on calories; can be a bit oilier if over-reduced.
- When to choose: You want a lush, glossy sauce and a comforting mouthfeel.
Light Coconut Milk (Boxed or Lower-Fat)
- Pros: Lighter body and fewer calories; a cleaner, more citrus-forward finish.
- Cons: Sauce may be thinner and less indulgent.
- When to choose: You’re aiming for a brighter, less heavy glaze or if you’re watching calories.
Coconut Cream (for extra richness)
- Pros: Extra thickness and a velvety, whipped-like finish.
- Cons: Very rich; can overpower delicate lime notes if used in excess.
- When to choose: For a luxurious, ultra-silky sauce or to compensate a thinner coconut milk.
Other Ingredients (and Helpful Swaps)
- Tomatoes: They brighten the sauce with a touch of acidity and color. Swap tip: use a handful of halved cherry tomatoes or a splash of tomato paste if you’re out of diced tomatoes.
- Onion: Builds the savory base and sweetness. Swap tip: shallots for a milder sweetness or red onion for more bite.
- Garlic: Aromatic foundation for the glaze. Swap tip: garlic paste or powder in a pinch, but fresh garlic delivers the best bite.
- Red Pepper: Adds sweetness and color; crisp texture. Swap tip: green bell pepper for a milder note, or a pinch of crushed red pepper for heat.
- Pasta: Provides body and sauce-holding capability. Swap tip: any sturdy gluten-free pasta or even thick rice noodles if you prefer a noodle-based stir-fry.
- Herbs: Finish with brightness and freshness. Swap tip: cilantro for Thai basil or mint if you like a different aroma profile.
Ingredients
Sauce
- Coconut milk, full-fat, 14 oz (400 ml)
- Lime juice, 2 tbsp (30 ml)
- Lime zest, 1 tsp (4 g)
- Soy sauce or tamari, 2 tbsp (30 ml)
- Brown sugar, 1 tsp (5 g)
- Garlic, 3 cloves, minced
- Ginger, 1 tsp grated (optional)
Pasta / Vegetables
- Pasta (spaghetti or linguine), 8 oz (225 g)
- Jicama, 2 cups julienned (about 12 oz / 340 g)
- Red bell pepper, 1 medium, thinly sliced
- Yellow onion, 1 small, thinly sliced
- Olive oil, 1–2 tbsp (15–30 ml)
Finish
- Fresh cilantro or Thai basil, 2 tbsp chopped (8 g) (optional)
- Kosher salt, 3/4 tsp, then to taste
- Freshly ground black pepper, to taste
Directions
- Cook pasta (8–9 min): Bring salted water to a boil and cook pasta until al dente. Drain, reserving 1/2 cup (120 ml) of the pasta water.
- Sauté aromatics (3–4 min): In a large skillet, warm olive oil over medium-high. Add onion and garlic; cook until edges are translucent and fragrant.
- Add vegetables (2–3 min): Stir in jicama and red pepper; cook until they’re crisp-tender and the edges look glossy.
- Make sauce and simmer (3–4 min): Pour in coconut milk, lime juice, lime zest, soy sauce, and brown sugar. Simmer gently until the sauce thickens slightly and looks glossy.
- Combine with pasta (2–3 min): Add the cooked pasta to the skillet, tossing to coat. If needed, loosen the sauce with the reserved pasta water.
- Finish and garnish (1–2 min): Off the heat, season to taste with salt and pepper. Scatter cilantro or Thai basil, and serve immediately.
How to Store Leftovers
Let leftovers come to room temperature, then transfer to an airtight container. Refrigerate for up to 3 days. Reheat on the stovetop with a splash of water or rewarm in the microwave, stirring to re-emulsify the sauce. Sauce freezes well; freeze separately in an airtight container for up to 2–3 months.
What to Serve With Coconut Lime Jicama Stir-Fry
- Steamed jasmine rice or brown rice (1 cup cooked per serving) partners beautifully with the glaze.
- Quick cucumber-mint salad with lime adds a refreshing contrast in texture and temperature.
- A side of sautéed greens (spinach or kale) keeps the meal light and balanced.
Variations & Tips
- Spicier: Add 1/2–1 tsp red pepper flakes or a thinly sliced fresh chili with the onion.
- Creamier: Stir in 2 tbsp coconut cream at the end for an extra silk finish.
- Gluten-free: Use tamari or gluten-free soy sauce and ensure the pasta choice is GF.
- Canned-swap: If you only have coconut milk in a box, consider mixing with a small amount of coconut cream to thicken the sauce.
- Fresh herbs: Cilantro pairs nicely with lime, while Thai basil adds a bright, peppery note.
Enjoy Your Coconut Lime Jicama Stir-Fry
May your spoon linger over the glossy sauce and the crisp edges of the jicama. This dish proves that pantry staples can become a bright, satisfying main in minutes—enjoy the Coconut Lime Jicama Stir-Fry tonight.