Thai basil

A basil variety with narrow green leaves and purple stems, with a heat-stable aniseed-liquorice aroma, in wok stir-fries, red and green curry, pho and tom kha soups.

Thai basil is a basil variety with narrow green leaves, purple stems and flower clusters, with an aroma more heat-stable than sweet basil, with pronounced notes of anise, liquorice and a light peppery bite. It is added by the handful to Thai and Vietnamese dishes at the end of cooking: wok stir-fries (pad kra pao), red and green curry, pho and tom kha soups, noodles and seafood.

Recipes with this ingredient

Green curry with chickenVietnamese cuisine | Main courses

A simple recipe, but you should prepare this dish well in advance: the chicken needs to be marinated for 6 hours. This recipe and the other two recommend using fragrant jasmine rice - and it's best not to neglect this recommendation. The recipe was shared with us by the chef of the Indochine restaurant, Xu Lei.

Yellow Curry with SalmonIndian cuisine | Main courses

Yellow curry paste is ideal for fish. Before frying, salmon should definitely be rolled in a mixture of salt, pepper and starch. The recipe was shared with us by the chef of the restaurant "Indochine" Xu Lei.