Best 3 Thai Basil Plant Recipes

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Thai basil plant, known scientifically as Ocimum basilicum var. thyrsiflora, is a culinary herb originating from Southeast Asia. This aromatic plant possesses a distinctive flavor profile that blends sweet and spicy notes, making it a popular ingredient in Thai cuisine. Its versatility extends beyond Thai dishes, as it can also enhance the taste of a wide range of other culinary creations.

Here are our top 3 tried and tested recipes!

THAI BASIL EGGPLANT



Thai Basil Eggplant image

Basil is my favorite herb and maybe a reason I love Thai food so much. The soups, curries, and stir-fries taste amazingly different with just few handfuls of sweet basil. This recipe is super easy and cooks in very little time. Serve with freshly cooked jasmine or basmati rice.

Provided by ChiBites

Categories     Side Dish     Vegetables     Eggplant

Time 25m

Yield 2

Number Of Ingredients 9

1 teaspoon vegetable oil
1 Thai chile pepper, or more to taste
2 cloves garlic, minced
3 Chinese eggplants, cut into 1-inch cubes, or more to taste
½ cup water
1 teaspoon dark soy sauce
½ teaspoon white sugar
salt to taste
1 cup fresh basil leaves, roughly chopped

Steps:

  • Heat oil in a frying pan over medium heat. Add chile and garlic; cook and stir until garlic is golden, about 1 minute. Add eggplants to the fragrant garlic oil. Stir in water and cover. Cook, stirring every few minutes, until eggplants soften, 5 to 8 minutes.
  • Uncover and stir in soy sauce, sugar, and salt. Stir well and continue cooking until all the water has evaporated and eggplant is coated with sauce, about 5 minutes. Add basil leaves and stir once; remove from heat.

Nutrition Facts : Calories 156.8 calories, Carbohydrate 31.9 g, Fat 3.4 g, Fiber 17.6 g, Protein 6.1 g, SaturatedFat 0.5 g, Sodium 241 mg, Sugar 13.1 g

SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)



Spicy Thai Basil Chicken (Pad Krapow Gai) image

My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Thai

Time 25m

Yield 2

Number Of Ingredients 13

⅓ cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce, or as needed
2 teaspoons fish sauce
1 teaspoon white sugar
1 teaspoon brown sugar
2 tablespoons vegetable oil
1 pound skinless, boneless chicken thighs, coarsely chopped
¼ cup sliced shallots
4 cloves garlic, minced
2 tablespoons minced Thai chilies, Serrano, or other hot pepper
1 cup very thinly sliced fresh basil leaves
2 cups hot cooked rice

Steps:

  • Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
  • Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
  • Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
  • Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

Nutrition Facts : Calories 715.4 calories, Carbohydrate 58.6 g, Cholesterol 155.9 mg, Fat 30 g, Fiber 1.4 g, Protein 49.8 g, SaturatedFat 6.5 g, Sodium 1181.9 mg, Sugar 6.1 g

THAI BASIL EGGPLANT



Thai Basil Eggplant image

Make and share this Thai Basil Eggplant recipe from Food.com.

Provided by HelenG

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon peanut oil
2 -3 garlic cloves, minced
2 Japanese eggplants (or 1 big purple, peeled and cut into pieces)
2 tablespoons fish sauce
1 tablespoon sugar
1 bunch basil, preferably Thai basil, washed and stems removed
2 Thai chiles, minced (optional)

Steps:

  • Peel eggplant if desired (I don't). Cut into irregular shapes but same sizes. That makes them easier to turn and keeps them from sticking to the pan.
  • Heat wok over med-high heat. Add oil, peppers and garlic. Cook until garlic becomes lightly browned, 1-2 minutes.
  • Add eggplant and stir. Add 1/2 cup water cover and simmer 5 minutes, until eggplant has soaked up most of the water and becomes translucent. You may need to add more water as it cooks.
  • Add fish sauce and sugar. Stir gently. Turn off the heat and add the basil stir gently.
  • Serve immediately.
  • Really good with jasmine rice :O.

Tips:

  • Choose the right variety of Thai basil for your recipe. There are three main varieties: Thai basil, holy basil, and lemon basil. Thai basil is the most common type and has a sweet, anise-like flavor. Holy basil has a more pungent flavor and is often used in medicinal preparations. Lemon basil has a citrusy flavor and is great for adding a refreshing touch to dishes.
  • Use fresh Thai basil whenever possible. Fresh basil has the best flavor and aroma. If you can't find fresh basil, you can use dried basil, but it will not have as much flavor.
  • Add Thai basil at the end of cooking to preserve its flavor and aroma. Thai basil is a delicate herb and can easily be overwhelmed by other flavors. Adding it at the end of cooking allows it to shine through.
  • Store Thai basil properly to keep it fresh for longer. Wrap fresh basil in a damp paper towel and store it in a plastic bag in the refrigerator. You can also freeze Thai basil by blanching it first. To blanch Thai basil, bring a pot of water to a boil and then add the basil. Cook for 1-2 minutes, or until the basil turns bright green. Remove the basil from the water and immediately plunge it into an ice bath. Once the basil is cool, drain it well and freeze it in an airtight container.

Conclusion:

Thai basil is a versatile herb that can be used in a variety of dishes. Its unique flavor and aroma make it a popular ingredient in Thai cuisine, but it can also be used in other cuisines as well. Whether you're using it fresh, dried, or frozen, Thai basil is sure to add a delicious touch to your next meal.

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