Corn and Squash Simmered in Coconut Milk withThai Basil
Corn and Squash Simmered in Coconut Milk withThai Basil could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. One portion of this dish contains around 22g of protein, 35g of fat, and a total of 674 calories. This recipe serves 4 and costs $3.79 per serving. From preparation to the plate, this recipe takes roughly 45 minutes. It works well as a main course. A mixture of thai basil, tofu, sea salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe from Vegetarian Times has 33 fans. Overall, this recipe earns a tremendous spoonacular score of 84%. If you like this recipe, you might also like recipes such as Wild Alaskan Keta Salmon Simmered in Coconut Milk, Scalloped Potatoes with Coconut Milk and Basil, and Zesty Fruit Salad with Coconut Milk and Basil.
Servings: 4
Ingredients:
Freshly ground black pepper to taste
14-oz. can coconut milk
3 cups cooked basmati rice
4 large ears sweet corn
1 heaping Tbs. fresh coriander leaves
1 jalapeño chile, seeded
1 Tbs. Lorive roasted peanut oil
1 bunch red or green scallions, including half the firm greens, sliced in ½-inch lengths
¾ tsp. sea salt
1 tsp. mushroom soy sauce
Sprigs fresh coriander and slivered Thai basil leaves for garnish
1 heaping Tbs. Thai basil leaves
1 lb. or more fresh, firm tofu, cubed
2 zucchini, cubed
Equipment:
cutting board
frying pan
knife
Cooking instruction summary:
Heat oil in large nonstick skillet over medium-high heat. When hot, add tofu and zucchini and sprinkle with 1/4 teaspoon salt. Cook 8 to 10 minutes, shaking pan occasionally to brown tofu on all sides.Meanwhile, slice corn kernels off cob. Using opposite knife edge, press out milk. Set aside kernels on cutting board. Finely mince jalapeño with fresh coriander and Thai basil.Add scallions, jalapeño-herb mixture and corn to pan. Pour 1 cup coconut milk into pan. Rinse out cup with 1/3 cup water and stir into pan. Stir in soy sauce, an additional 1/2 teaspoon salt and freshly ground black pepper. Cook until corn is heated through, 3 to 5 minutes. Adjust seasonings. Serve over rice garnished with additional herbs.
Step by step:
1. Heat oil in large nonstick skillet over medium-high heat. When hot, add tofu and zucchini and sprinkle with 1/4 teaspoon salt. Cook 8 to 10 minutes, shaking pan occasionally to brown tofu on all sides.Meanwhile, slice corn kernels off cob. Using opposite knife edge, press out milk. Set aside kernels on cutting board. Finely mince jalapeño with fresh coriander and Thai basil.
2. Add scallions, jalapeño-herb mixture and corn to pan.
3. Pour 1 cup coconut milk into pan. Rinse out cup with 1/3 cup water and stir into pan. Stir in soy sauce, an additional 1/2 teaspoon salt and freshly ground black pepper. Cook until corn is heated through, 3 to 5 minutes. Adjust seasonings.
4. Serve over rice garnished with additional herbs.
Nutrition Information:
covered percent of daily need
