Squash and Corn in Coconut Milk With Thai Basil

2 days ago 4

Democracy Dies successful Darkness

Not each summertime squash is created equal. Zucchini and yellowish crooked-neck squash are the astir mild successful spirit and tin beryllium a spot squishy.

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Adapted from "Local Flavors," by Deborah Madison (Broadway, 2002).

Ingredients

1 tablespoonful grapeseed oil
3 mean wintertime squash, chopped into 1/2-inch dice (about 3 cups)
1 mean onion, chopped into tiny dice
Kernels from 2 ears of caller corn
2 to 4 jalapeño peppers, stemmed, seeded and minced
3 mean cloves garlic, minced
1/2-inch portion peeled ginger root, minced
5 scallions, achromatic and light-green parts only, chopped crosswise into bladed slices
15 ounces (1 can) low-fat coconut milk
1/2 cupful water
1/4 cupful chopped cilantro, positive much for optional garnish
1/4 cupful chopped Thai basil, positive much for optional garnish
Salt
Freshly crushed achromatic pepper
1 cupful shredded cooked chickenhearted (optional)
3 cups cooked basmati rice, warmed, for serving

Nutritional Facts

Per serving

Calories
360
Fat
12 g
Saturated Fat
6 g
Carbohydrates
54 g
Sodium
110 mg
Protein
7 g
Fiber
5 g
Sugar
9 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Local Flavors," by Deborah Madison (Broadway, 2002).

Tested by Cynthia A. Brown.

Published September 5, 2010

Updated March 13, 2026