Thai Basil Recipes Please
We have an overabundance of Thai basil in our garden. I'd love suggestions on what to do with it. We already make frequent Thai-style curries (of ever colour), laksa, and a few other dishes, but are at a loss as to what else we can make. Would Thai basil "pesto" be any good? If so, what would you use to substitue pesto ingredients (I'm thinking parmesan won't work out so well!)? Any other suggestions for recipes in which Thai basil is one of the main ingredients?
thai basil is also fantastic infused in fresh lemonade. i went to a wedding not too long ago where they served pink lemonade with genovese basil, but i've found the stronger anise flavors of the thai work even better. just tie up a few stalks and let sit in the pitcher for a while before serving, then garnish with a fresh sprig. also a good mixer with rum.
an old standby that I've posted before...
Thai Shrimp Basil
¾ - 1 lb medium tiger shrimp
4 cloves of garlic minced
1 stalk lemon grass crushed, sliced fine and chopped very fine – tender part only/or lime juice and zest
1 inch grated ginger - galangal root unavailable
2 T fish sauce or to taste
3 Thai chilies – Serrano work
2 T soy sauce
1 T water
1 ½ Tsp sugar
1 medium white onion – sliced thin
1 cup basil – chopped
In a med bowl mix the soy, water, fish sauce , lemon grass and sugar – let shrimp marinate 10 minutes
1.Heat a couple of tablespoons oil in the wok, add the onion and stir fry 2 minutes, add the ginger, garlic and the peppers- cook 30 seconds
2. Using a slotted spoon remove the shrimp from the marinade and place in the wok stir fry 3 minutes do not completely cook the shrimp
3. Add the remaining marinade and cook another 30 seconds,
4. Remove from the wok and stir in the basil – serve over Jasmine rice, Garnish with more basil/
This is pretty hot. So cut back on the chilies for less heat.
re: chef chicklet
I joined this site just to thank you for this recipe. I made this with rice noodles and it was so good and so easy. Love the heat, love the flavor... the only thing I might do different next time I make it (and there will definitely be a next time), is maybe make a little more marinade as the noodles got a little dry. Other than that- thank you so much. Delic.
My hubs, whos nickname is Furry (because he is) makes these, so we call them Furry Balls...
It's adapted from a Woman's Weekly recipe...
400g lean chicken or pork mince
2 green onions, chopped finely
2 cloves garlic, crushed
2cm piece fresh ginger (10g), grated
¼ teaspoon five-spice powder (or a mix of ground Szeuan pepper and star anise)
(½ cup (50g) packaged breadcrumbs)**
1 tablespoon hoisin sauce
2 tablespoons coarsely chopped fresh coriander
1 tablespoon coarsely chopped fresh thai basil
24 gow gee wrappers
Sweet Chilli Dipping Sauce
1/3 cup (80ml) sweet chilli sauce
¼ cup (60ml) red wine vinegar
¼ cup coarsely chopped fresh coriander
Using hands, combine chicken or pork, onion, garlic, ginger, five-spice, breadcrumbs, sauce, herbs and egg in large bowl. Roll level tablespoons of the mixture into balls; place balls on tray. Cover;
refrigerate 30 minutes.
Meanwhile, make sweet chilli dipping sauce.
Brush one wrapper with water; place one chicken ball in centre of wrapper. Fold wrapper over to completely enclose chicken ball. Pleat edge of wrapper along join; repeat process with remaining wrappers and chicken balls.
Place gow gees, in single layer, about 1cm apart in baking-paper-lined steamer fitted over large saucepan of boiling water; steam, covered, about 8 minutes or until gow gees are cooked through.
Sweet Chilli Dipping Sauce
Place ingredients in screw-top jar; shake well.
** Furry finds that if you work the chicken with your hands, you don't need quite this much breadcrumbs. Giving the chicken a good knead releases the proteins, making the raw mince "sticky", and so binds the filling together and creates a nicer, less bready end-product
I stir-fry chicken with basil (I usually mix different kinds because I'm cutting off the flowers of everything in the garden) and parsley, and green chiles, fish sauce and a lime squeezed over it. That's it. I stuff as much basil into the pan as I've got. I guess that's another Thai curry, except that the amount of basil isn't dainty at all.
Actually, if you took those ingredients minus the chicken, maybe add garlic, and mush them up in olive oil, you'd have a sort of charmoula or chimichurri condiment.
It's really good with stir fried long eggplant. That's probably my favorite thing to do with it. I posted a recipe in a previous post here:
If you can't get thai-style long eggplant (pic in post link above, to the left) then I recommend trying japanese eggplant and see how it goes.
I like this because it also uses tomatoes, and I always have extra tomatoes during basil season.
In a bowl, combine 3T lime juice (I use lemon if I don't have lime), 2T soy sauce, 1 t fish sauce and a big pinch of sugar.
Stir-fry pieces of cut up chicken (thigh or breast, whatever you prefer) with garlic, a bunch of scallions in one inch pieces, and however much minced chile as you can stand. When that's cooked add 4 chopped plum tomatoes and the bowl of sauce, cook for a couple minutes, add l cup chopped Thai basil and serve on rice.
Not authentic, whatever that means, but quick and good and pretty healthy.