Photos: Same Thai basil plant in May 2020 and July 2020
Improvised recipe: pressure cooker Thai green curry with lentils, tofu, and eggplant, garnished with home grown Thai basil.
For this very improvised/unauthentic recipe I basically added or subtracted from these two recipes:
Amy and Jacky’s Instant Pot Thai Green Curry Chicken
and
Amy and Jacky’s Instant Pot Lentil Curry
(I’m a big Amy and Jacky Pressure Cook Recipes fan!)
I omitted the chicken in the first recipe, sauteed garlic and onions, added in the lentils, coconut milk, veggie broth, green curry paste, soy sauce, fish sauce (I know, it’s not vegan) and lime juice (didn’t have kaffir lime leaves). Pressure cooked on high for 10 mins, then added 3 eggplant, 1 red bell pepper, and 1 package of tofu to simmer. It was too dry so I ended up adding in another can of coconut milk (It’s still too dry). Garnished with the homegrown Thai basil.
I already bought a case of coconut milk from either Costco or Sam’s Club and have been using it but I recently found out about this problem with some coconut milk in this article: ‘Slave Monkey’ Scandal Forces Thailand to Rethink Coconut Trade
My friend Thip gave me a cutting of her Thai basil plant a couple of months ago back in May. Surprisingly (since I tend to have a brown thumb) it’s growing well after Thip recommended that I water it daily. Thanks Thip!
