I whipped this dish out as a quick dinner with items picked from the garden. It turned out well enough that I was asked to post it here. While it’s not any particular Thai dish, I think it’s certainly in the correct spirit.
• 1 Large Onion cut in large dice
• 5-6 Cloves Garlic, minced
• 1 Large handful Long Beans (or 3/4 lb green beans) cut into lengths
• 8-9 oz Baked or Fried Tofu, cut in cubes
• 2 oz (1/2 can) Red Curry Paste
• 3/4 C Water
• 2 tsp Better Than Bullion Vegetarian Soup Base
• 2 Tbs Fish Sauce
• 1/2 C Peanut Butter
• 1/2 tsp Black Pepper
• 1 Small Can (165 ml) Coconut Milk
• 1 Tbs Canola Oil
• 2 C Fresh Basil Leaves (Thai, Sweet, or a combo)
• Cooked Rice to Serve.
1) Heat the Canola Oil in a large wok and add the Onion. Stir Fry until lightly browned.
2) Add the Garlic and stir for a few seconds.
3) Add the Beans, water and bullion, cover, and allow to steam for 2-3 minutes.
4) Add the remaining ingredients, stir well, and cook until the beans are crisp-tender.
5) Lightly chop the basil leaves, stir in, and serve with rice.
Uncompromising Flavors 