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:

Quickview
674k Calories
22g Protein
34g Total Fat
76g Carbs
26% Health Score
Limit These
Calories
674k
34%

Fat
34g
54%

  Saturated Fat
22g
142%

Carbohydrates
76g
26%

  Sugar
18g
21%

Cholesterol
0.0mg
0%

Sodium
573mg
25%

Get Enough Of These
Protein
22g
45%

Vitamin C
130mg
158%

Manganese
1mg
100%

Vitamin A
2961IU
59%

Fiber
9g
37%

Folate
143µg
36%

Phosphorus
339mg
34%

Vitamin B6
0.68mg
34%

Magnesium
133mg
33%

Potassium
1133mg
32%

Iron
4mg
27%

Vitamin B3
5mg
25%

Vitamin K
26µg
25%

Copper
0.5mg
25%

Vitamin B1
0.36mg
24%

Selenium
16µg
23%

Vitamin B5
2mg
21%

Calcium
200mg
20%

Zinc
2mg
16%

Vitamin B2
0.26mg
15%

Vitamin E
2mg
15%

covered percent of daily need
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Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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