RED THAI BASIL RECIPES

Name: Stir-fried Rice With Amaranth or Red Chard and Thai Basil
Total time: 6 min
Yield: Serves 4
Cuisine: chinese
Ingredients: 4 to 5 cups cooked rice (white or brown, medium-grain preferred), either chilled or at room temperature; 3 eggs; 2 teaspoons plus 2 tablespoons peanut, canola, rice bran or grape seed oil; 2 to 3 teaspoons minced garlic (to taste); 2 to 3 teaspoons minced fresh ginger (to taste); 1 bunch amaranth, thick stem ends cut away, the rest coarsely chopped (about 4 cups), or red chard, leaves torn from stalks, stalks diced; 2/3 cup chopped Thai basil; 1 bunch scallions, sliced, white and dark green parts separated; 1 to 2 tablespoons soy sauce, to taste; 1 tablespoon sriracha sauce (optional); 1/4 teaspoon ground pepper; 1/2 cup chopped cilantro

STIR-FRIED RICE WITH AMARANTH OR RED CHARD AND THAI BASIL ...

Stir-fried Rice With Amaranth or Red Chard and Thai Basil ... image

This is another Thai-influenced dish, spiced with sriracha and featuring the beautiful green vegetable amaranth. Amaranth is a beautiful green with small red and green leaves that grow, bush-like, off medium-thick stems. I get it from Asian vendors at the farmers’ market, where I can also find Thai basil. I cut away the very tough ends but use the more tender parts of the stalks. A good substitute here would be red chard, whose stems can be diced and included in the stir-fry. You could also use beet greens, but I’d omit the stringy stems. I spiced this Thai-influenced stir-fry with sriracha, but that spicy chili sauce is optional.

Provided by Martha Rose Shulman

Total Time 6 minutes

Yield Serves 4

Number Of Ingredients 12

Ingredients

4 to 5 cups cooked rice (white or brown, medium-grain preferred), either chilled or at room temperature
3 eggs
2 teaspoons plus 2 tablespoons peanut, canola, rice bran or grape seed oil
2 to 3 teaspoons minced garlic (to taste)
2 to 3 teaspoons minced fresh ginger (to taste)
1 bunch amaranth, thick stem ends cut away, the rest coarsely chopped (about 4 cups), or red chard, leaves torn from stalks, stalks diced
2/3 cup chopped Thai basil
1 bunch scallions, sliced, white and dark green parts separated
1 to 2 tablespoons soy sauce, to taste
1 tablespoon sriracha sauce (optional)
1/4 teaspoon ground pepper
1/2 cup chopped cilantro

Steps:

Beat one of the eggs in a bowl and season with a pinch of salt. Prepare remaining ingredients and place in separate bowls within arm’s reach of your burner.
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add 3/4 easpoon of the oil to the wok or pan and swirl to coat the sides. Make sure that bottom wok or pan is coated with oil and add beaten egg, swirling the pan so that egg forms a thin pancake. Cook 30 seconds to a minute, until set. Using a spatula, turn pancake over and cook for 5 to 10 more seconds, until thoroughly set, then transfer to a plate or cutting board. Season to taste. Allow to cool, then roll up or fold in half and cut into strips or just break up with edge of spatula . Repeat with remaining eggs.
Swirl remaining oil into wok or pan and add garlic and ginger. Stir-fry no more than 10 secods, and add amaranth or chard, and white parts of the scallions. Stir-fry for 2 minutes and add Thai basil; stir together for a few seconds, then add rice. Stir-fry, scooping up the rice with your spatula, then pressing it into the hot wok and scooping it up again, for about 2 minutes. The rice should sear and stick to the sides of the wok. Add soy sauce, sriracha, pepper, green part of the scallions, and eggs and cilantro, stir for about 30 seconds, scraping the rice off the sides of the wok as it sticks. Remove from the heat. Serve hot.

Nutrition Facts : @context http//schema.org, Calories 351, UnsaturatedFatContent 5 grams, CarbohydrateContent 59 grams, FatContent 7 grams, FiberContent 4 grams, ProteinContent 14 grams, SaturatedFatContent 2 grams, SodiumContent 626 milligrams, SugarContent 2 grams, TransFatContent 0 grams

SPICY THAI RED CURRY | ALLRECIPES

Spicy Thai Red Curry | Allrecipes image

This spicy red Thai curry recipe transforms coconut milk, Thai basil, and skinless, boneless chicken thighs into a flavorful meal in under an hour.

Provided by NoFailRecipes

Categories World Cuisine Asian Thai Main Dishes Curry

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 tablespoon freshly grated ginger
3 cloves garlic, minced
5 tablespoons red curry paste, or more to taste
1 (13.5 ounce) can full-fat coconut milk
4 (5 ounce) boneless, skinless chicken thighs, cut into 1-inch pieces
6 leaf (blank)s lime leaves
2 tablespoons fish sauce
1 teaspoon brown sugar
½ (.6 ounce) package Thai basil
2 cups cooked jasmine rice

Steps:

Heat vegetable oil in a large saucepan over medium heat. Add ginger and garlic and saute for 2 minutes. Stir in red curry paste, let sizzle for a few seconds, then pour in coconut milk. Bring to a boil.
Reduce to a simmer, stir a little, and wait for the oil to rise to the surface. Add chicken thighs and lime leaves and simmer until the chicken is cooked through and no longer pink in the centers, about 12 minutes.
Add fish sauce and brown sugar and taste--if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
Bring to a boil, then take off the heat and add Thai basil.
Spoon the curry into a bowl. Serve with jasmine rice.

Nutrition Facts : Calories 538 calories, CarbohydrateContent 30.3 g, CholesterolContent 86.5 mg, FatContent 34 g, FiberContent 1.7 g, ProteinContent 28.3 g, SaturatedFatContent 21.5 g, SodiumContent 1001.6 mg, SugarContent 2.8 g

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