However, when I walked through the produce aisle I saw
a small basil plant (because I killed mine, shocker) and I immediately started craving Thai chicken and basil.
Not exact matches
500 grams fresh pink ling chopped into 2.5 cm cubes 1 teaspoon sea salt 1 teaspoon each cumin and black mustard seed 2 teaspoons ground turmeric powder 2 fresh cardamon leaves 1 dessertspoon finely chopped fresh ginger 2 long green chillies sliced diagonally 1 long red chilli sliced diagonally 1 tablespoon finely chopped purple
basil 2 tablespoons chopped spring onion tops 2 black capsicums finely sliced (optional) 1 medium size red capsicum finely sliced 2
small cigar shaped egg
plants chopped into half rounds (1
small standard eggplant will do) 6 medium tomatoes chopped into
small pieces 1 tablespoon peanut oil 3 cups crayfish and laksa mint stock (see recipe)
I love the idea of
planting small delicate herbs such as genovese,
basil, thyme and cilantro in these pretty cups!
For the table we went for aromatic herbs — rosemary, thyme,
basil, lavender, and mint — and succulent
plants in
small terracotta vases.
But, I could probably manage a
small tomato
plant or some
basil.