Corn and Squash Simmered in Coconut Milk withThai B

Name: Corn and Squash Simmered in Coconut Milk withThai Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 half 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

Servings: persons

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 half 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.
2
When hot, add tofu and zucchini and sprinkle with 1/4 teaspoon salt.
3
Cook 8 to 10 minutes, shaking pan occasionally to brown tofu on all sides.
4
Meanwhile, slice corn kernels off cob.
5
Using opposite knife edge, press out milk.
6
Set aside kernels on cutting board.
7
Finely mince jalapeno with fresh coriander and Thai basil.
8
Add scallions, jalapeno-herb mixture and corn to pan.
9
Pour 1 cup coconut milk into pan.
10
Rinse out cup with 1/3 cup water and stir into pan.
11
Stir in soy sauce, an additional 1/2 teaspoon salt and freshly ground black pepper.
12
Cook until corn is heated through, 3 to 5 minutes.
13
Adjust seasonings.
14
Serve over rice garnished with additional herbs.

955

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Tbs. Lorive roasted peanut oil, 1 lb. or more fresh, firm tofu, cubed, 2 zucchini, cubed, 4 large ears sweet corn, and more.

Yes, Corn and Squash Simmered in Coconut Milk withThai Basil falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn and Squash Simmered in Coconut Milk withThai Basil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions