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Now at the end of my summer garden, I'm looking to use up lots of zucchini and basil before my plants disappear for the season. I'm making this for a bunch of Utes watching the game tonight. This recipe from Keo's Thai Cuisine of Honolulu.
2 tbl stir fry oil
2 lbs. Assorted vegetables:
Peppers, snow peas, water chestnuts, tomatoes, bamboo shoots, canned miniature corn, asparagus, zucchini, mushrooms
2 lime peels
1 Tbl Green thai curry paste
1 can coconut cream
1/4 tsp. salt
15-20 sweet basil leaves
2 lbs. Assorted vegetables:
Peppers, snow peas, water chestnuts, tomatoes, bamboo shoots, canned miniature corn, asparagus, zucchini, mushrooms
2 lime peels
1 Tbl Green thai curry paste
1 can coconut cream
1/4 tsp. salt
15-20 sweet basil leaves
- wash vegetables carefully, place in dish drainer to dry
- matchstick vegetables. Using a vegetable peeler, peel limes in one continuous peel.
- stir fry vegetables. The secret to stir-frying is to keep the wok very hot, and to stir fry the vegetables a little at a time. Frying about a cup at a time allows the vegetables to sear and remain crisp, retaining their cellular water. If the wok is too cool, or is overcrowded, the vegetables will warm, lose their water, and become limp. Stir-fry in batches, making sure each batch contains at least one lime peel. Remove cooked vegetables.
- Combine coconut cream with salt and curry paste. Cook in wok until reduced but not curdled/separated, about 10 minutes, depending upon the thickness of the cream.
- Throw the stir fried vegetables back into the wok, along with the chopped basil. Briefly toss, coating the vegetables with the curry cream. Remove lime peels and serve warm over sticky rice.