Love
thai basil in my dishes, and by holy basil do you mean tulsi?
And we grew
thai basil in our garden this year and love adding it to the top.
Since we have
Thai basil in our herb garden this year, I set out to recreate my restaurant favorite at home.
Not exact matches
First Lady Michelle Obama's 1,100 square foot vegetable garden was planted
in 2009 on the White House's South Lawn and grows arugula, cilantro, tomatillo, hot peppers, spinach, chard, collards, black kale, berries, lettuce, anise hyssop, and
Thai basil.
Use cilantro
in peanut oil for
Thai or Asian dishes, and
basil, oregano and garlic
in extra virgin olive oil for your Italian recipes.
Cucumber - Carrot Slaw (make first and set aside) * 1 medium cucumber, seeded, but not peeled, and julienned or shredded * 1 medium carrot, julienned or shredded ** 2 tablespoons finely chopped
Thai basil 2 tablespoons vegan «fish» sauce (sold as «vegetarian»
in Asian markets) 1 teaspoon rice wine vinegar 1/8 teaspoon salt
Sweet and Hot Pepper Tofu, Asian - Style 1 Tbsp soy sauce 1 1/2 tsp dark soy sauce 1 1/2 tsp cornstarch 1 # tofu, drained, pressed, cut
in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp chili garlic sauce 2 tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp green onions, sliced 3 dried red chilis 1/2 red pepper, thinly sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion, sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp
thai basil, chopped
Aida's take on tom kha gai, a
Thai coconut soup, has chunks of tofu, snow peas and
Thai basil floating
in the lemongrass - and ginger - infused broth.
In a large bowl, toss the noodles, broccoli, tempeh,
Thai basil, green onions, and sesame garlic sauce together until everything is evenly mixed.
The bì cuốn chay is a blend of bì chay, thick rice vermicelli noodles, baby cucumber sticks, Vietnamese mint and
Thai basil wrapped
in a bánh tráng (rice paper disk).
Optional: approximately 1/4 cup fresh
Thai basil, whole leaves or coarsely chopped + more for garnish if desired (sold
in Asian markets)
Margaret's only addition is, to me, essential because I tried it with and without: fresh
basil or cilantro
in keeping with the
Thai flavor profile (not pictured below, as I added it later and LOVED it).
Plate your bowls by placing your noodles on the bottom, add
in your broth and top with fresh
thai basil leaves, cilantro and other desired toppings!
This
Thai red curry with tofu is made with eggplant and bell peppers simmered
in a spicy coconut milk base and topped with fresh
basil leaves.
No Noodle Pad
Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4 cups mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut
in cubes 1 handfull cilantro leaves (I used
basil because I had beautiful
basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra for garnish 4 slices of lime — to serve
For the salad: 1 1/2 lbs zucchini 1 lb cherry or grape tomatoes, sliced
in half 1/2 lb cucumber, sliced into half moons (about 1 1/2 cups) 1/2 cup finely diced red onion 1/2 cup roasted, salted peanuts 1 cup fresh herbs, such as:
Thai basil, mint, cilantro (or a mix of all three), chopped
Ingredients: 1 whole chicken — skinned and cut into 4 - 6 huge pieces or any bone -
in chicken Handful of
Thai basil leaves 1 ″ galangal root 1 tsp cumin powder 1 tsp chipotle powder Juice of 1 lime 1 Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup of chopped onions 1 - 2 Tbsp avocado oil or any high heat cooking oil of your choice
Ingredients: 1 whole chicken — skinned and cut into 4 - 6 huge pieces or any bone -
in chicken Handful of
Thai basil leaves 1 ″ galangal root 1 tsp cumin powder 1 tsp chipotle powder Juice of 1 lime 1 Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup of chopped onions... Read more →
Oh what a poor pumpkin, I live
in an apartment without a garden so I just have my herbs but I understand what it's like to raise a war against insect infestations (my
thai basil is currently recovering from an aphid invasion!).
Took a bit longer than expected but came out well... it's almost
thai flavored w / the coconut / lime combo, so I'd swap
in thai basil next time and a bit more cashews or maybe walnuts for a bit more crunch (the cashews absorbed too much liquid and got soggy).
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut
in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this
in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh
basil, preferable
Thai basil, minced (note that this does not appear
in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)
Crispy pan-fried tofu is tossed
in a sweet chili - lime sauce with fresh
basil to make this flavorful
Thai basil tofu stir - fry.
Sometimes I add
basil if I'm feeling
in the mood for
Thai.
In a small pot, bring milk, 1 cup cream, sugar, salt, and
Thai basil just to a simmer, stirring occasionally to dissolve the sugar.
Blazing Bangkok Peanut Noodles: Wok - seared chicken and noodles
in Thai chile peanut sauce with ginger, red bell peppers, onion, Swiss chard and
Thai basil, garnished with roasted peanuts and fresh lime.
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade
Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh
Thai basil (from Asian shops) or fresh coriander, chopped For the
Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked
in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available
in the world food section of supermarkets)
Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade
Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh
Thai basil (from Asian shops) or fresh coriander, chopped For the
Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked
in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available
in the world food section of supermarkets)
* 1 quart strawberries, preferably local (when trimmed and sliced, you should have about 3 heaping cups of strawberries; use more for an even fruitier drink, or consider using both roasted and fresh strawberries
in this recipe) * 4 tablespoons organic sugar, plus more to taste * 2 teaspoons pure vanilla extract * pinch of fine or coarse sea salt * juice of 1 - 2 limes (or lemons)- I suggest trying it with the smaller amount before adding more * handful of fresh
basil (I used
Thai basil from my garden) or mint * ice cubes: about 10, or to taste
Fry found the paste — nam prik pao —
in an Asian market and started adding other classic
Thai flavors like fresh chiles, lime juice, fish sauce, vinegar, lemongrass and
Thai basil to it to make a special sauce of his own (get the recipe).
Thai basil seed drink is a very refreshing beverage that is popular both
in Vietnam and
in India.
Pour
in the hot miso broth and top with mint,
Thai basil, scallion greens, sliced jalapeño, and hemp seeds.
PAD
THAI: In a large bowl, add the zucchini noodles, carrot ribbons, green onions, cilantro, basil, salt, and the pad thai sa
THAI:
In a large bowl, add the zucchini noodles, carrot ribbons, green onions, cilantro,
basil, salt, and the pad
thai sa
thai sauce.
I love the hot spices and the flavors of lemongrass, sweet
basil and lime kaffir... When I saw this duck magret
in pineapple red
Thai curry recipe
in last issue of French Saveurs magazine, I couldn't resist to try it, shoot it and share it with you!
4 to 6 scallions, thinly chopped include greens 1/3 cup chopped fresh cilantro, leafy tops only To Garnish: 4 cups soy bean sprouts 10 to 12 sprigs mint 10 to 12 sprigs
Thai basil (if is not
in season you can use regular) 12 to 15 fresh culantro leaves 2 or 3
Thai, serrano or jalapeño chiles, thinly sliced 2 or 3 limes, cut into wedges «Rooster sauce» - Sriracha.
To drink vinegar every day, though, it helps to have something delicious to help it go down —
in this case blueberries, honey, and
Thai basil.
Meanwhile,
in a rocks glass, muddle the
Thai basil and yuzu.
Serve
in shallow soup bowls, with rice noodles if desired, garnished with bean sprouts, sliced green onions, cilantro,
basil and sliced
Thai red peppers, if using.
Add enough neutral oil to a hot pan to thinly cover the surface, cook two tablespoons of
Thai green curry paste (see the recipe) until fragrant, and then stir
in one tablespoon of the
basil - cilantro mixture until the two are incorporated.
Stir
in optional
Thai basil and cilantro and remove from heat.
A spring roll wrapper crisped and perfectly puffed
in the microwave forms the adorable edible bowl for this delectable
Thai - influenced layering of fresh ingredients: limas cooked
in coconut water; onion, eggplant, and garlic
in a creamy peanut butter - red curry paste sauce with a hint of
Thai basil; Cucumber - Carrot Slaw; and, if you're feeling really decadent, Chili - Mayo, chopped cashews or peanuts, and a sprig of
Thai Basil.
Garnish: 4 teaspoons lightly roasted, salted and chopped cashews or peanuts plus 4 fresh
Thai basil sprigs (widely available
in Asian markets)
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup
basil leaves, preferably
Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian»
in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of
basil or cilantro
Filling 2 cups meat of fresh young
Thai coconut 1 cup water of fresh young
Thai coconut 3/4 cup coconut oil — gently warmed
in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked
in hot water for at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified water 1 cup of chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup of chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved
in olive oil instead of the dry variety) 1 packed cup fresh
basil leaves — or more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the coconut meat, water and oil with the Irish moss until very smooth.
«Holy»
basil is widely available
in Thai stores.
2 lbs boneless, skinless chicken thighs,
in 1» pieces 1 tablespoon curry powder 1 tablespoon minced ginger 2 cloves garlic minced 1/2 cup small diced yellow onion 2 tablespoons peanut oil 1 stalk lemongrass, sliced diagonally
in 2» lengths 2 Kaffir lime leaves (optional) 1 can (14 ounces) coconut milk 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 jalapeño, seeded and minced 1/2 cup rough chopped cilantro 1/2 cup toasted peanuts 1 cup
thai basil leaves, whole 2 teaspoons fish sauce lime wedges
squash etc ingredients: 1 large spaghetti squash, cut
in half lengthwise + seeds scooped out 4 kale stalks, stems removed 1 shallot, peeled 1/2 cup chopped toasted nuts of your preference (I used cashews) 3 tbsp sesame seeds (toasted, raw, whatevs) chopped leafy herb if you feel it (cilantro, mint,
thai basil etc) 1 bunch of broccoli, cut into florets salt + pepper
organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used
Thai Kitchen brand) * 1 large organic sweet potato, chopped into bite - sized pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used
Thai Kitchen brand) * 1 cup roast turkey, shredded or chopped into bite - sized pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans
in NYC) * 1 red or green chile pepper, minced * 1 bunch baby bok choy, chopped into bite - sized pieces * 1/2 -1 cup chopped fresh cilantro or
Thai basil (or a combination of the two) * fresh lime juice to taste for serving - optional * sriracha or your favorite hot chile sauce for serving (I used my homemade chile garlic sauce)- optional
Fresh and authentic ingredients such as
Thai basil and Malaysian spices are sourced locally from open - air farmers markets
in Chinatown.
I got the
Thai eggplants,
Thai basil, galangal, kaffir lime leaves and curry paste at the 99 Ranch Market
in Gardena.