Snackable Supper: Corn Fritters with Thai Chili Sauce + Thai Chicken with Basil | Rachael Ray | Reci

For the corn fritters, heat oil over medium to medium-high heat.

Rachael Ray Hard Anodized Nonstick Frying Pan with Helper Handle

Rachael Ray Hard Anodized Nonstick Frying Pan with Helper Handle

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). 

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