Thai Curry with Basil- Mylia Chambers
Serves 4
1 Tablespoon vegetable oil
1 medium onion chopped
2 cans coconut milk
1 Tablespoon red curry paste (or more to taste)
¼ to ½ cup fresh basil (Thai 'kra pao' basil or sweet basil may be used)
2 Tablespoons brown sugar
Optional ~ 3 to 6 Tablespoons fish paste
2 cups any combination of the following, cut into 1" pieces or sliced; tofu, cooked chicken or beef, bell pepper, zucchini or other vegetables.
Optional ~ cilantro to garnish

Directions:

Sauté onion in oil until translucent. Add curry and coconut milk. Simmer for 5 minutes. Add the rest of the ingredients (excluding cilantro) and simmer for 15 minutes, or until vegetables are tender. Garnish with cilantro if desired. Serve with jasmine, basmati or white rice.The best method of keeping basil's fresh taste is to freeze it. When frozen put into freezer bags. Pull out a cube or two as needed.