Thai Basil Fried Rice

Thai Basil plant comes back after deadly winter. Generally the plant dies but it sows its seeds. As spring arrives, tiny seedlings start sprouting out. I love the sweetish, fennel like flavor of the Thai basil. A nearby Thai restaurant serves delicious Thai Basil Fried Rice. Whenever I experiment with any recipe, I take liberties to make a healthier version that suits our lifestyle. Though we eat seafood, I am not particularly fond of the fish sauce which is a common ingredient in Thai cooking. I also add some turmeric powder to get the beneficial antioxidants. I throw in quite a bit of vegetables. So my experimental recipe almost always results in my own zany version, that differs substantially from the authentic one.

Thai Basil Fried Rice
Ingredients
1 cup Jasmine rice, cooked according to the instructions
2 cups mixed vegetables (I used a frozen packet containing green peas, carrots, green beans, corn etc.)
3/4 cup Tofu - bite sized chunks
salt to taste

Whisk
1 tsp rice vinegar
1/2 tbsp tomato ketchup
1/2 tsp paprika
1 tsp freshly ground black pepper

Tempering
1 tbsp oil
A pinch of turmeric powder
A handful of Thai basil leaves

Garnish
3-4 Fresh Thai Basil leaves

Method
1. Cook Jasmine rice according to the instructions. Spread on a flat plate to cool down completely.
2. Heat oil in a saucepan or wok. Add turmeric powder and Thai basil leaves.
3. Add the vegetables. Sauté for 5 minutes.
4. Add cooled and cooked rice, vinegar mixture and salt. Sauté.
5. Add tofu chunks. Mix well without letting them break.
6. Garnish with Thai Basil leaves.

Note -
1. Use only Thai Basil leaves for this recipe, as they lend their signature aroma/flavor to this dish. Italian basil will surely change the taste.
2. Use only rice vinegar for this recipe.
3. If you prefer a spicier version, use Sriracha sauce in the vinegar mixture or add crushed red pepper flakes.

Thai Basil blooms

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Thai Curry topped with Green Pea Shoots

I first saw these tiny green pea shoots at San Francisco's Farmers' Market. I was wondering how to use them. As luck would have it, the very same day we dined at the "Plant" restaurant in San Francisco's Marina area. I had Thai curry and it came garnished with those same pea shoots. They reminded me of the small methi shoots known as vaLutli methi or samudra methi in Mumbai. I loved this combo.

At home, I grew my own pea shoots by planting dried green peas (hirve vataNe) in old mushroom containers. I generally, sprout the beans but this was actually making the seedlings. I then, used these pea shoots to garnish the curry.


Thai curry topped with green Pea Shoots
6 cups stir-fry vegetables, frozen
Salt to taste
1 can reduced fat coconut milk
1/2 tsp tamarind pulp
1 tsp sugar

Tempering
1 tbsp dark sesame oil

Grind to a fine paste
1 bunch cilantro
4 cloves garlic
1 tbsp minced ginger
1 tsp minced lemongrass (I used from the bottle)
1/2 tsp galangal (I used from the bottle)
10-12 leaves of Thai basil
2 green chilies (use more for more heat)
1/2 tsp chopped kafir limes leaves (I used from the bottle)

Garnish
Lime wedges
A handful of green pea shoots, remove tendrils

Suggested Accompaniment
Plain Jasmine Rice

Method
1. Heat oil in a saucepan.
2. Saute stir-fry vegetables till they are cooked.
3. Add green paste, salt and sugar to taste
4. Add coconut milk. Simmer for 10-15 minutes.
5. Pour over a bed of plain Jasmine rice in an individual serving bowls.
6. Garnish with green pea shoots. Serve with lemon wedges on sides.

Note -
1. Sometimes I add potatoes, butternut squash to this curry.
2. Green Pea Shoots may be available in your local Farmers' markets.

Homegrown Green Pea Shoots

Credits
Recipe inspired by Plant Organic restaurant, San Francisco

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