Corn & Squash in Coconut Milk with Thai Basil

Author:Inspired by Vegetarian Times, 2002.07
Yield:4 Serving(s)
Category:Main Courses


1 tbsp. peanut oil
1 lb. firm tofu, cubed
zucchini, cubed
large ears sweet corn
jalapeño chiles, seeded
1 tbsp. fresh coriander
1 bunches green onions, including half the firm greens, sliced in 1/2" lengths
1 tbsp. fresh Thai basil leaves
3/4 tsp. sea salt
 black pepper, freshly ground, to taste
14 oz. coconut milk
1 tsp. soy sauce
3 cups basmati rice, cooked
 sprigs fresh coriander and slivered Thai basil leaves for garnish


  1. Heat oil in large nonstick skillet over medium-high heat. When hot, add tofu and zucchini and sprinkle with 1/4 teaspoon salt. Cook 8 to 10 minutes, shaking pan occasionally to brown tofu on all sides.
  2. Meanwhile, slice corn kernels off cob. Using opposite knife edge, press out milk. Set aside kernels on cutting board. Finely mince jalapeño with fresh coriander and Thai basil.
  3. Add scallions, jalapeño-herb mixture and corn to pan. Pour 1 cup coconut milk into pan. Rinse out cup with 1/3 cup water and stir into pan. Stir in soy sauce, an additional 1/2 teaspoon salt and freshly ground black pepper. Cook until corn is heated through, 3 to 5 minutes. Adjust seasonings. Serve over rice garnished with additional herbs.


Nutrition Facts

4 Serving(s) per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 38g58%
Saturated Fat 23g115%
Trans Fat
Cholesterol 0mg0%
Sodium 135mg6%
Total Carbohydrate 81g27%
Dietary Fiber 10g40%
Total Sugars
Includes Added Sugars
Protein 30g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.