• canola oil
  • your favorite vegetables
  • 1 can coconut milk
  • fresh basil
  • red or green Thai curry paste
  • soy sauce ( qq is good)


Cover the bottom of a large skillet with canola oil, 1/4 of a cup is good, Thai restaurants probably use more like 1/2 a cup. Stir fry vegetables until partially cooked but still somewhat crisp. I always use one onion and about six cloves of minced garlic, plus whatever else I have on hand. Good choices are two cups of frozen peas, two cups of chopped broccoli, sliced cabbage, red or green peppers, etc. The soy “chicken” strips are good too.

Add the can of coconut milk and coarsely chopped basil leaves (no stems). Don’t even think of using dried basil. Add curry paste and soy sauce to taste. Be careful, the Thai curry pastes can be very hot. I use about 1/4 of a teaspoon. The Thai curry pastes are different from Indian curry pastes. They’re available in most large supermarkets in the ethnic food aisle.

Simmer for 5-10 minutes. The vegetable mixture should be soupy, not thickened like Chinese stir fry.

Serve over a bed of basmati rice, although many Thai dishes are served with glutinous (sticky) rice.

This is not an authentic recipe. Most Thai recipes seem to require ingredients that are not readily available, and fussy procedures like browning seeds and grinding them in a mortar and pestle. This EZ recipe provides some of the flavors of Thai food without the hassle or the unobtainable ingredients.

Serves: 4