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Rach pairs two "super-quick and easy" Thai-inspired dishes that she likes to prepare for friends in her remote area of Italy because they don't get the chance to eat non-Italian food very often. She calls the meal a "snackable supper," and it's fun to graze on as everyone talks and hangs out. She mixes red curry paste and lime leaves into the fritters and serves them with chili sauce and lime wedges. The chicken is basically a Thai stir fry that you can spoon into lettuce cups or over rice. (Rach likes to top the rice version with soft-centered fried eggs.) YUM!
For the corn fritters, heat oil over medium to medium-high heat.
Add half the corn to food processor along with curry paste, egg, rice flour, baking powder, granulated garlic, onion and ginger and some salt. Process until smooth and transfer to bowl, then stir in remaining whole corn kernels and lime leaves.
Cook rounded tablespoonfuls of fritters to golden on each side, remove to drain and serve with sauce and lime wedges.
For the Thai chicken and basil, stir up sauces.
Heat a large nonstick or a cast-iron skillet over medium-high heat with oil, 4 turns of the pan. Brown the chicken and finely crumble. Add garlic, ginger, the whites of the scallions, chilies, beans and white pepper. Toss 3 to 4 minutes to brown up the beans, too. Add the sauces and wilt in basil. If pan looks dry, add ½ cup water or stock. Garnish with scallion greens.
Serve with lettuce cups or jasmine rice with a fried egg on top (if using).