Nutrition per serving may change if servings are adjusted.
6 large carrots, peeled
¼ cup finely chopped shallots
2 tablespoons finely chopped fresh ginger
⅓ cup light coconut milk
2 tablespoons creamy peanut butter
1 tablespoon lime juice
2 tablespoons chopped unsalted peanuts
2 tablespoons chopped fresh cilantro
Cut carrots into long thin ribbons with a vegetable peeler. Coat a large nonstick skillet with cooking spray and heat over medium heat. Add carrots and cook, stirring constantly, until tender-crisp and just starting to brown, 2 to 3 minutes. Transfer to a shallow serving bowl.
Coat the pan with more cooking spray. Add shallots and ginger and cook over medium heat, stirring, for 1 minute. Reduce heat to low. Add coconut milk, peanut butter and lime juice. Whisk until well combined and warm.
Return the carrots to the pan and cook, tossing with tongs, until just heated through, 1 to 2 minutes. If needed, add water to thin out the sauce and help it coat the carrots. Transfer the mixture back to the serving dish. Sprinkle with peanuts and cilantro.