Thai Basil Coconut Soy Sizzle Recipe

About this recipe

Fragrant lemongrass, kaffir lime, and Thai basil turn simple soy chunks into a bright, savory lunch. Cabbage and spinach keep it light and satisfying, while coconut and peanuts add a rich Thai finish.

Ingredients

• 100 g Coconut Shredded
• 1 l Milk
• 500g Good Life Raw Peanuts 500 G
• - Juice - Pineapple
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 100 g Lemongrass
• - Coconut Oil
• 200Ml Dr. Patkar'S - Apple Cider Vinegar With Ginger, Garlic, Lemon, & Honey (200ml)
• - Coriander Powder
• 90 g Dark Soy Sauce
• 100 g Tamarind Paste
• 100 g Salt
• 500 g Pansari Soyabean Flour

Instructions

1. 1. Soak the soy chunks in hot water for five minutes, then drain and squeeze them very well.
2. 2. Blend the coconut milk with tamarind paste, soy sauce, lime juice, lemongrass, and one kaffir lime leaf.
3. 3. Heat the coconut oil in a wok, then sauté the shallot, garlic, chili, and the remaining lime leaf.
4. 4. Add the soy chunks and toss on high heat until they pick up the aromatics and look lightly golden.
5. 5. Stir in the cabbage and spinach, then pour in the coconut sauce and cook until the vegetables are just tender.
6. 6. Fold in the Thai basil and crushed peanuts, then serve the stir-fry hot while the sauce is glossy.