I love the basil dishes in the Thai restaurants here and it killed me that I didn't know how it was made - til now! This is definitely a 5 star recipe but I did this slightly diferently which brings it up to 10, for me. First, instead of coconut milk, I used coconut cream (which I got at the asian market). It is quite high in saturated fat, but so is the milk anyway, and it's not like I'm eating this everyday. But the cream is so much more rich and creamy and brings in a depth of flavor that the milk cannot. I also got the Thai basil there instead of using regular basil. I think the Thai is a little more subtle and not as overpowering as regular basil might be. And I didn't use the whole amount either, more like a cup. I also did what the restaurants do too: used white mushrooms, quartered and sliced zucchini and chinese eggplant (which I added during the last few minutes since they don't take much time). Finally, I personally like a lot of sauce to sop up with the rice (which I serve on the side rather than underneath - just persnal preference), so instead of letting the sauce reduce, I actually cover the saucepan. This not only steams the vegetables and cooks things a little faster, but adds to the amount of liquid. Then, to thicken it up, I just use a couple tsp of cornstarch mixed with a small amount of cold water. This dish turned out just as good, if not better, than the restaurants! So thank you, Gabrielle for submitting this...I could just kiss you! lol
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