Ez Pseudo Thai Vegetables Recipe

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Directions

Cover the bottom of a large skillet withcanola oil, 1/4 of a cup is good, Thairestaurants probably use more like 1/2 acup. Stir fry vegetables untilpartially cooked but still somewhatcrisp. I always use one onion and aboutsix cloves of minced garlic, pluswhatever else I have on hand. Goodchoices are two cups of frozen peas, twocups of chopped broccoli, slicedcabbage, red or green peppers, etc. Thesoy "chicken" strips are good too.Add the can of coconut milk and coarselychopped basil leaves (no stems). Don'teven think of using dried basil. Addcurry paste and soy sauce to taste. Becareful, the Thai curry pastes can bevery hot. I use about 1/4 of ateaspoon. The Thai curry pastes aredifferent from Indian curry pastes.They're available in most largesupermarkets in the ethnic food aisle.Simmer for 5-10 minutes. The vegetablemixture should be soupy, not thickenedlike Chinese stir fry.Serve over a bed of basmati rice,although many Thai dishes are servedwith glutinous (sticky) rice.This is not an authentic recipe. MostThai recipes seem to require ingredientsthat are not readily available, andfussy procedures like browning seeds andgrinding them in a mortar and pestle. This EZ recipe provides some of theflavors of Thai food without the hassleor the unobtainable ingredients.