I don't do browned eggs, so I just cooked them until set and then sliced them, added a thinly sliced red bell pepper for some color,
some thai basil for «thai - ness», and served it over cabbage noodles!
Top with optional tomatoes and
Thai basil for additional freshness and flavor.
Not exact matches
On the current iteration of the menu, dishes like to - die -
for Brussels Sprouts with sambal sauce,
Thai basil, mint and peanuts, Ahi Tuna Tartare, Tempura Fish Tacos, 10 - ounce Kurobuta Pork Chop and Jumbo Lump Crab Cakes delight.
Use cilantro in peanut oil
for Thai or Asian dishes, and
basil, oregano and garlic in extra virgin olive oil
for your Italian recipes.
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra
for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of
Thai basil leaves, sliced (or regular
basil, no big deal!)
Thai basil is great if you can find it, but I used Italian
basil when I made the salad
for these photos and it works really well, too.
Optional: approximately 1/4 cup fresh
Thai basil, whole leaves or coarsely chopped + more
for garnish if desired (sold in Asian markets)
It's hard
for me to associate this bag of dried «
basil» with any of the fresh
basil - sweet, lemon or
Thai basil - that I'm familiar with.
No Noodle Pad
Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4 cups mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used
basil because I had beautiful
basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra
for garnish 4 slices of lime — to serve
For the salad: 1 1/2 lbs zucchini 1 lb cherry or grape tomatoes, sliced in half 1/2 lb cucumber, sliced into half moons (about 1 1/2 cups) 1/2 cup finely diced red onion 1/2 cup roasted, salted peanuts 1 cup fresh herbs, such as:
Thai basil, mint, cilantro (or a mix of all three), chopped
Took a bit longer than expected but came out well... it's almost
thai flavored w / the coconut / lime combo, so I'd swap in
thai basil next time and a bit more cashews or maybe walnuts
for a bit more crunch (the cashews absorbed too much liquid and got soggy).
The first recipe was
for Thai shiitake -
basil spring rolls using this as the dip.
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls
for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh
basil, preferable
Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)
It is typically accompanied by
Thai basil, lime wedges, mung bean sprouts, and chili peppers
for an extra punch.
Sometimes I add
basil if I'm feeling in the mood
for Thai.
My best friend went
for the Alchemy Rolls (rice paper wraps with fresh carrots, avocado, sunflower sprouts,
basil, cilantro, mint and cashews served with creamy
Thai dressing) and after tasting them, I can agree that they were fantastic as they were light but packed with yummy, fresh ingredients.
12 ounces
Thai fresh flat rice noodles or fresh, Chinese ho fun noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves garlic, roughly chopped 3 to 4 red or green hot chili peppers (
Thai, Indian, or serrano), sliced into paper - thin rings One 8 - ounce package fried or baked tofu, sliced into 1 / 4 - inch thin strips 3 cups shredded Napa or savoy cabbage 1 carrot, sliced into matchsticks 3 scallions, both green and white parts, thinly sliced 1/2 cup lightly packed
Thai basil leaves 1/2 cup lightly packed cilantro leaves Lime wedges
for squeezing over noodles
A recipe
for fragrant and spicy
Thai basil beef served over rich coconut rice all
for under $ 4 a serving.
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade
Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh
Thai basil (from Asian shops) or fresh coriander, chopped
For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarke
For the
Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water
for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarke
for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade
Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh
Thai basil (from Asian shops) or fresh coriander, chopped
For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarke
For the
Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water
for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarke
for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
Let the steak sit
for four minutes, then cut across the grain and layer the pieces on top of a salad of sliced cucumbers, red onions,
Thai basil and fresh mint leaves.
* 1 quart strawberries, preferably local (when trimmed and sliced, you should have about 3 heaping cups of strawberries; use more
for an even fruitier drink, or consider using both roasted and fresh strawberries in this recipe) * 4 tablespoons organic sugar, plus more to taste * 2 teaspoons pure vanilla extract * pinch of fine or coarse sea salt * juice of 1 - 2 limes (or lemons)- I suggest trying it with the smaller amount before adding more * handful of fresh
basil (I used
Thai basil from my garden) or mint * ice cubes: about 10, or to taste
1 Tablespoon fresh
basil leaves (
thai basil is perfect
for this, but regular works good too), or cilantro if you like it
A spring roll wrapper crisped and perfectly puffed in the microwave forms the adorable edible bowl
for this delectable
Thai - influenced layering of fresh ingredients: limas cooked in coconut water; onion, eggplant, and garlic in a creamy peanut butter - red curry paste sauce with a hint of
Thai basil; Cucumber - Carrot Slaw; and, if you're feeling really decadent, Chili - Mayo, chopped cashews or peanuts, and a sprig of
Thai Basil.
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough
for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor
for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup
basil leaves, preferably
Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of
basil or cilantro
Blended with fresh
basil —
Thai basil, if you can find it (it has a gentle spiciness with a touch anise flavor)-- and cilantro, and then made creamy and ultra flavorful with a little goat cheese (instead of pesto - traditional parmesan), broccoli stem pesto is fresh and tasty and ready
for your spring meals.
1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened coconut milk 1 cup reduced sodium chicken or fish stock 2 cups sugar snap peas, stringed if necessary 1 fresh chile (such as red jalapeno or serrano), thinly sliced on the diagonal 5
Thai (kaffir) lime leaves, center vein removed and cut into thin strips 2 tablespoons
Thai fish sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon coarse kosher salt 5
Thai basil leaves, roughly chopped Lime wedges,
for serving Steamed rice or cooked noodles,
for serving 1/2 cup chopped cilantro,
for garnish
Filling 2 cups meat of fresh young
Thai coconut 1 cup water of fresh young
Thai coconut 3/4 cup coconut oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot water
for at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked
for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified water 1 cup of chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup of chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved in olive oil instead of the dry variety) 1 packed cup fresh
basil leaves — or more to taste fresh red and yellow tomatoes
for garnishing — optionalIn a high speed blender, combine the coconut meat, water and oil with the Irish moss until very smooth.
Take the chickpea: young, green chickpeas are blitzed with
Thai basil to make a bright and refreshing hummus (pictured at top), while the the chickpea water is whipped into the base
for the silkiest chocolate mousse.»
organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used
Thai Kitchen brand) * 1 large organic sweet potato, chopped into bite - sized pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used
Thai Kitchen brand) * 1 cup roast turkey, shredded or chopped into bite - sized pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1 bunch baby bok choy, chopped into bite - sized pieces * 1/2 -1 cup chopped fresh cilantro or
Thai basil (or a combination of the two) * fresh lime juice to taste
for serving - optional * sriracha or your favorite hot chile sauce
for serving (I used my homemade chile garlic sauce)- optional
Add the fish sauce, brown sugar, salt, torn
Thai basil, lime juice, lemongrass stalk and chilies, and simmer
for ten minutes.
It's hard
for me to associate this bag of dried «
basil» with any of the fresh
basil - sweet, lemon or
Thai basil - that I'm familiar with.
Sometimes I add
basil if I'm feeling in the mood
for Thai.
Add zucchini, sweet peppers, and
Thai basil and return to low heat
for 30 minutes.
Thai cuisine uses holy
basil for its fresh, flavorful qualities in stir - fry dishes, while Hindu practice reveres the herb as a sacred representation of purity and ayurvedic medicine employs holy
basil for a variety of purported health benefits.
Add
thai basil and stir fry
for 20 seconds before removing the wok from heat.
Stir in a touch of minced jalapeño and / or lime zest; Top with an Herb Tangle (page 76) of minced scallions, cilantro,
Thai basil, and mint; Toss on some peanuts
for garnish; Top with Tofu «Noodles»
Maui - made Ocean Vodka is blended with
Thai basil and lime, and lightly topped with a honey - lilikoi purée
for a tropical, flavorful finish.
500g boneless, skinless monkfish in 2 cm chunks 175g
Thai green curry paste 3 fresh limes (1 zested and squeezed, 2
for garnish) 200g
Thai jasmine rice, pre-soaked in water
for 20 minutes, drained 350 ml coconut cream 1⁄2 tsp salt 40g skinless fresh ginger or galangal, finely shredded 60 ml fish or chicken stock 1 tbsp golden caster sugar 1 tbsp chilli oil 1 handful
basil leaves 200g baby vegetables, sliced, such as green beans, carrots, pepper and cauliflower