RECIPE TITLE "Corn and Squash Simmered in Coconut Milk with Thai Basil"
Recipe excerpted from Local Flavors: Cooking and Eating from America's Farmers' Markets Copyright © by Deborah Madison
Yield: 4 servings -- easy to moderate
The minute I added Thai basil instead of
Italian basil to the corn, this dish was
transformed. Suddenly, I was using fresh
coriander, coconut milk and tofu to make
a fragrant stew. For a low-cal option, subsitute
a reduced-fat coconut milk for the
Wine Suggestion: The squash, corn, basil and coconut combine to support a pairing with Chardonnay. Try one with pineapple/coconut nuances that highlight the tropical aspects of the dish, like Ferrari-Carano Alexander Valley Chardonnay.
1 Tbs. Lorive roasted peanut oil
1 lb. or more fresh, firm tofu, cubed
2 zucchini, cubed
4 large ears sweet corn
1 jalapeno chile, seeded
1 heaping Tbs. fresh coriander leaves
1 bunch red or green scallions,
including hall the firm greens,
sliced in 1/2-inch lengths
1 heaping Tbs. Thai basil leaves
3/4 tsp. sea salt
Freshly ground black pepper to taste
14-oz. can coconut milk
1 tsp. mushroom soy sauce
3 cups cooked basmati rice
Sprigs fresh coriander and slivered
Thai basil leaves for garnish
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.
2. Meanwhile, slice corn kernels off cob.
Using opposite knife edge, press out milk.
Set aside kernels on cutting board. Finely
mince jalapeno with fresh coriander and
3. Add scallions, jalapeno-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, ah 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
PER SERVING: 730 CAL; 30G PROT; 38G TOTAL
FAT (23G SAT. FAT); 81G CARB; 0MG CHOL;
135MG SOD; 10G FIBER
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