Wednesday, December 17, 2008

Sweet Basil Thai Curry

· 1 can of baby corn, sliced in half
· 1 green bell pepper, seeded and cut into strips
· 1 small red onion, cut into thin strips
· 1 can of coconut milk
· 1 cup of chicken or vegetable stock
· 1 tbsp of olive oil
· Chili sauce
· 3 tbsp of soy sauce
· 3 tbsp of rice wine vinegar
· Red pepper flakes
· 2 tbsp of shredded ginger root
· 1 container of tofu, cubed (can use chicken instead)
· 2 tbsp of garlic, minced
· 3 green onions, chopped
· 1 cup of fresh basil leaves, torn into pieces

The “How to”:
1. Pre-heat oven to 350° and place cubed tofu in a pan. Bake until tofu is spongy and no longer “wet” (about 10 minutes)
2. In a large skillet, or wok, heat oil
3. As oil is heating, mix coconut milk, soy sauce, rice wine vinegar, red pepper flakes – set aside
4. In wok, add in ginger, onions and garlic, let cook for 5 minutes and then add in corn and bell peppers, chili sauce and green onions
5. Add in coconut milk that you had set aside earlier
6. Let the coconut milk reduce into a thick, creamy consistency
7. Add in the cup of stock to loosen up the consistency and make it more into a curry
8. Stir in tofu
9. Let cook for 5 minutes before adding in the basil

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