Ingredients (use vegan versions):
- canola oil
- your favorite vegetables
- 1 can coconut milk
- fresh basil
- red or green Thai curry paste
- soy sauce ( qq is good)
Directions:
Cover the bottom of a large skillet with
canola oil, 1/4 of a cup is good, Thai
restaurants probably use more like 1/2 a
cup. Stir fry vegetables until
partially cooked but still somewhat
crisp. I always use one onion and about
six cloves of minced garlic, plus
whatever else I have on hand. Good
choices are two cups of frozen peas, two
cups of chopped broccoli, sliced
cabbage, red or green peppers, etc. The
soy "chicken" strips are good too.
Add the can of coconut milk and coarsely
chopped basil leaves (no stems). Don't
even think of using dried basil. Add
curry paste and soy sauce to taste. Be
careful, the Thai curry pastes can be
very hot. I use about 1/4 of a
teaspoon. The Thai curry pastes are
different from Indian curry pastes.
They're available in most large
supermarkets in the ethnic food aisle.
Simmer for 5-10 minutes. The vegetable
mixture should be soupy, not thickened
like Chinese stir fry.
Serve over a bed of basmati rice,
although many Thai dishes are served
with glutinous (sticky) rice.
This is not an authentic recipe. Most
Thai recipes seem to require ingredients
that are not readily available, and
fussy procedures like browning seeds and
grinding them in a mortar and pestle.
This EZ recipe provides some of the
flavors of Thai food without the hassle
or the unobtainable ingredients.
Serves: 4
Preparation time: 40 minutes
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