Corn and Squash Simmered in Coconut Milk withThai Basil

Thai Corn and Squash Simmered in Coconut Milk with Thai Basil Recipe

Region / culture: Thailand | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

This recipe for Corn and Squash Simmered in Coconut Milk with Thai Basil is a delicious and flavorful dish that combines the sweetness of corn and zucchini with the creaminess of coconut milk and the aromatic flavors of Thai basil. It is a perfect dish for a light and refreshing meal.

History

This recipe is inspired by traditional Thai cuisine, which often uses coconut milk as a base for curries and stews. The combination of corn and squash with coconut milk and Thai basil creates a harmonious blend of flavors that is both comforting and satisfying.

Ingredients

1 tbsp Lorive roasted peanut oil
1 lb (454 g) or more fresh, firm tofu, cubed
2 zucchini, cubed
4 large ears sweet corn
1 jalapeño chile, seeded
1 heaping tablespoon fresh coriander leaves
1 bunch red or green scallions, including half the firm greens, sliced in 0.5 inch lengths
1 heaping tablespoon thai basil leaves
0.75 tsp sea salt
Freshly ground black pepper to taste
14 oz (397 g) can coconut milk
1 tsp mushroom soy sauce
3 cups cooked basmati rice
Sprigs fresh coriander and slivered thai basil leaves for garnish

How to prepare

1. Heat oil in a large nonstick skillet over medium-high heat. When hot, add tofu and zucchini and sprinkle with 0.25 tsp of salt. Cook for 8 to 10 minutes, shaking the pan occasionally to brown the tofu on all sides.
2. Meanwhile, slice the corn kernels off the cob. Using the opposite edge of the knife, press out the milk. Set aside the kernels on a cutting board. Finely mince the jalapeño with fresh coriander and Thai basil.
3. Add scallions, jalapeño-herb mixture, and corn to the pan. Pour 1 cup of coconut milk into the pan. Rinse out the cup with 0.33 cup of water and stir it into the pan. Stir in soy sauce, an additional 0.5 tsp of salt, and freshly ground black pepper. Cook until the corn is heated through, for about 3 to 5 minutes. Adjust the seasonings. Serve over rice garnished with additional herbs.

Variations

Add diced bell peppers or carrots for extra color and texture.
Use different herbs such as cilantro or mint for a different flavor profile.
Substitute chicken or shrimp for tofu for a non-vegetarian version.

Cooking Tips & Tricks

Make sure to use fresh, firm tofu for the best texture and flavor.

- Be sure to brown the tofu and zucchini well to enhance their flavors.

- Adjust the seasonings to your taste, adding more salt, pepper, or soy sauce as needed.

- Garnish with fresh Thai basil leaves for a pop of color and flavor.

Serving Suggestions

Serve this dish over cooked basmati rice for a complete meal. Garnish with fresh Thai basil leaves for a burst of flavor.

Cooking Techniques

Browning the tofu and zucchini adds depth of flavor to the dish.

- Simmering the vegetables in coconut milk allows them to absorb the creamy texture and rich flavor.

Ingredient Substitutions

Use any type of squash or vegetable you prefer.

- Substitute light coconut milk for a lower-fat option.

- Use any type of rice or grain as a base for the dish.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving.

- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve the dish in individual bowls garnished with fresh herbs for an elegant presentation. - Arrange the tofu and vegetables on a platter with a side of rice for a family-style meal.

Pairing Recommendations

Pair this dish with a crisp white wine or a light beer for a refreshing combination.

- Serve with a side of pickled vegetables or a fresh salad for added crunch and acidity.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

380

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 5g

- Sugars: 6g

Fats

- Total Fat: 20g

- Saturated Fat: 14g

- Trans Fat: 0g

Proteins

- Protein: 15g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 30%

- Calcium: 10%

- Iron: 15%

Alergens

Contains peanuts and soy

Summary

This dish is a good source of carbohydrates, healthy fats, and protein. It is also rich in vitamins and minerals, making it a nutritious and balanced meal option.

Summary

This recipe for Corn and Squash Simmered in Coconut Milk with Thai Basil is a delicious and nutritious dish that is perfect for a light and refreshing meal. With a balance of flavors and textures, this dish is sure to become a favorite in your recipe repertoire.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in a small village in Thailand. My grandmother, who was known for her culinary skills, had invited me to help her prepare a special meal for a gathering of family and friends. As we worked together in the kitchen, she began to tell me the story of how she had acquired the recipe for Corn and Squash Simmered in Coconut Milk with Thai Basil.

She explained that the recipe had been passed down through generations of our family, originating from a distant relative who had traveled to Thailand from the Philippines many years ago. This relative had married into our family and brought with her a love for cooking and a collection of unique recipes from her homeland. Among these was the recipe for Corn and Squash Simmered in Coconut Milk with Thai Basil, a dish that quickly became a favorite among our family.

My grandmother recalled how she had watched her own mother prepare the dish with such care and precision, taking the time to select the freshest ingredients and infusing each step of the process with love and attention. She explained that the key to making the dish truly special was the use of fresh corn and squash, which had been grown in our own garden and picked at the peak of ripeness.

As I listened to my grandmother's story, I could feel a sense of pride and connection to my family's culinary heritage. I was eager to learn more about the recipe and to help her recreate it for our special meal. Together, we gathered the ingredients – fresh corn, tender squash, creamy coconut milk, fragrant Thai basil, and a blend of aromatic spices – and set to work in the kitchen.

I watched in awe as my grandmother expertly sliced the vegetables, simmered them in coconut milk, and infused the dish with the bold flavors of Thai basil and spices. She explained that the key to achieving the perfect balance of flavors was to allow the dish to simmer slowly, allowing the ingredients to meld together and create a rich and savory broth.

As the dish cooked, the aroma of coconut milk, basil, and spices filled the kitchen, creating a sense of warmth and comfort that reminded me of home. I could see the joy in my grandmother's eyes as she stirred the pot, adding a pinch of this and a dash of that to perfect the flavors of the dish.

Finally, the moment of truth arrived as we ladled the steaming dish into bowls and garnished it with a sprinkle of fresh Thai basil. I took my first bite, savoring the creamy coconut milk, tender vegetables, and fragrant herbs. The flavors danced on my tongue, creating a symphony of tastes that I had never experienced before.

As I looked at my grandmother, her face lit up with pride and satisfaction. She had passed down not just a recipe, but a piece of our family's history and heritage. I knew that this dish would become a treasured tradition in our family for generations to come.

And so, the recipe for Corn and Squash Simmered in Coconut Milk with Thai Basil became a beloved staple in our family's culinary repertoire. Each time I prepare the dish, I am transported back to that day in the kitchen with my grandmother, learning the secrets of our family's culinary heritage and creating memories that will last a lifetime.