Top Rated Thai Basil Recipes
Behind the bar at New York City’s Michelin-starred Junoon, mixologist Hemant Pathak works to complement the kitchen’s ambitious progressive Indian cuisine with equally exuberant cocktails that incorporate many of the same herbs and spices. This vibrant take on the bloody mary adds South Asian flair to the cocktail staple.This recipe is courtesy of Hemant Pathak, the mixologist of Junoon restaurant. To watch a video of Pathak making three cocktails including the Mirchi Mary, click here.
Nothing wakes a juice up like a splash of citrus — it’s like drinking liquid sunshine. There are, of course, the old favorites: lemon tastes zesty and clean; lime adds a tart, tropical note; grapefruit adds refreshing acidity; and orange is sweet and bright. But you can branch out from these reliable standards with pomelo, Ugly fruit, kumquat, blood orange, Satsuma, clementine, tangerine, Key lime, Buddha’s hand, yuzu, and iyokan. Check out your local co-op, farmers market, and Asian, Latin, or Middle Eastern grocery stores for citrus fruits that you love but don’t often buy or that you’ve never tried before.
Thai Basil Chicken Recipe – How to cook (step-by-step instruction)
It is delicious, with a deep savory flavor and hunger-inducing aroma.
A favorite one-plate quick meal, Thai basil chicken, is simple to prepare, which is commonly served over a bed of steamed rice with an egg fried with plenty of oil (literally half deep-fried) until a crisp golden brown crust form at the side of the egg white.
The cooking method is simple. What makes it so delicious is the combination of a list of ingredients with contrasting flavor.
The ingredients are mostly available in most of the kitchen pantry, perhaps with one or two &lsquoexotic&rsquo ingredients.
As usual, I will explain the how to prepare this dish in detail and provide all the necessary information before summarising it in the recipe below.
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Mango Sticky Rice Dessert
This Mango Sticky Rice Dessert (Khao Niaow Ma Muang) is a classic Thai dessert and SO scrumptious. The rice is made in a pot on your stovetop, then topped with slices of fresh mango and smothered in an easy coconut sauce - pure heaven!
Thai Pumpkin Coconut Soup
Thai pumpkin coconut soup tastes like the one you may have tried at your favorite Thai or Vietnamese restaurant. In Thailand, pumpkin and coconut milk are commonly paired to make a variety of both savory and sweet dishes. This creamy, comforting soup features warming spices like fresh or dried red chile, coriander, cumin, and turmeric. With the heft of the yam and pumpkin, it could easily be a meal on its own. You can also serve it over rice or rice noodles.
- Store: Leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: To heat up the leftovers, simply add everything into a saucepan on the stove and heat it over a medium heat until it is warmed through.
Yes! I love making a double-batch to freeze for later. Freeze this Thai basil beef dinner for up to 4 months in the freezer. Then, when you’re ready to eat, thaw the frozen food completely before heating it up on the stove.
Thai Basil Pesto
Every year I get giddy when my Thai Basil gets large enough to harvest, because I know it is time for Thai Basil Pesto! Read more for where I get my Thai Basil plants, what I use this amazing pesto for and most importantly the RECIPE!
Ahhh…Thai Basil, isn’t it beautiful! I grow mine in a pot on my back deck (Thai Basil likes it hot and sunny). I use a large pot and usually plant both regular basil and thai basil together (because of course I’m going to make some regular pesto this summer as well! And caprese. Of course caprese.).
I get my plants from Marshall’s Gardens, a little gem in the Minneapolis suburbs. I was really nervous this year, because I planted my garden and pots so late (cold temps + late snows + traveling = unorganized me). Luckily, I had nothing to worry about. They still had a few of these beauties and since I planted them in my pot on my deck, they’re growing like wildfire!
Making the Thai Basil Pesto is SO easy! Just throw everything into your food processor. Pulse until a pesto-like texture and remove to a glass container for storage. One bowl to clean. The ONLY bad thing is that each batch doesn’t make more. The good news is Thai Basil Pesto is so flavorful you won’t need more than a little bit to flavor your food!
Now that you have your Thai Basil Pesto, how can you use it? My favorite is for Thai Basil Noodle Bowls (combine rice noodles (affiliate link), vegetables and a Tablespoon of Thai Basil Pesto. It is also great on grilled chicken, beef or salmon! Mix it with some rice and vegetables for an Asian Inspired Stir Fry!
Looking for some jars to store this pesto? I use these wide mouth 8 ounce jars (affiliate link) if I am going to use it all. I divide the pesto in half and freeze in these 4 ounce jars (affiliate link) if I’m not going to use it all within the week. In fact I store almost everything in these kinds of jars!
Thai Basil Beef: Recipe Instructions
Heat your wok over high heat, and add the oil. Sear the beef until just browned, remove from the wok, and set aside. For more complete information on preparing beef, see Bill’s post on How to Slice and Velvet Beef for stir fries.
Add the garlic and red pepper to the wok and stir-fry for about 20 seconds. Add the onions and stir-fry until browned and slightly caramelized.
Toss the beef back in, along with the soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Stir-fry for another few seconds, and then fold in the Thai basil until it’s just wilted.
Serve your Thai Basil Beef Pad Gra Prow with jasmine rice, and garnish with cilantro!
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Thai grilled fish recipe (pla pao ปลาเผา)
One of my favorite ways to cook a whole fish is the Thai way! It’s first stuffed with lemongrass and kaffir lime leaves, then coated in a thick layer of salt crust, grilled to perfection, and finally served with a spicy garlicky dipping sauce on the side. If you love fish, you’ll love this recipe.
Recipe for Thai style grilled chicken (gai yang)
Thai grilled chicken recipe (gai yang ไก่ย่าง)
Known as Gai Yang (ไก่ย่าง) in Thai, grilled chicken is very common throughout the country. Usually the whole chicken is first marinated in a combination of garlic, coriander roots, black pepper, palm sugar, and soy sauce, and then grilled to perfection. If you love grilled chicken, you’ll love this recipe.
Fish and spices in banana leaf
Northern Thai fish and spices in banana leaf (แอ๊บปลานิล)
Years ago when I first visited northern Thailand I noticed these little banana leaf packets, but I had no idea what they were filled with – all I knew is that they were roasted over charcoal. I soon figured out they were called aeb (แอ๊บ), and include a mixture of either meat or fish, mixed with lots of spices and herbs, wrapped up into a banana leaf, and then grilled over charcoal. Using banana leaves, this Thai recipes for aeb pla nin (แอ๊บปลานิล), which is made with tilapia, is kind of like grilling and steaming and baking all at the same time. All the earthy tastes of the herbs and spices seap into the fish beautifully. This is one of my favorite Thai street food recipes to cook.
Heat 1 Tbsp. oil in a large skillet over high heat. Add garlic and 1 chile and cook, stirring, until fragrant, about 30 seconds. Add beef, season with salt and pepper, and cook, breaking up with a spoon and pressing down firmly to help brown, until cooked through and nicely crisped in spots, 8–10 minutes. Add broth and 2 cups basil and cook, stirring, until basil is wilted, about 2 minutes.
Toss carrots, scallions, 1 Tbsp. lime juice, and remaining chile, 1 cup basil leaves, and 1 Tbsp. oil in a small bowl.
Mix soy sauce, fish sauce, sugar, and remaining 3 Tbsp. lime juice in another small bowl until sugar dissolves.
Top rice with beef and slaw and drizzle with soy dressing. Serve lime wedges alongside for squeezing over.
How would you rate Thai Beef with Basil?
This came out super nice and flavourful, I sautéed the carrots and scallions instead with a teaspoon of sugar and caramelized them a bit.
love this recipe! have made it a few times, can never add too much basil imo. as people have noted before, its pretty versatile and you can sub out the protein/pepper/etc and still have a pretty good dish :)
I also used ground Bison that I had on hand for this recipe. I also did not have red chilis so used a red bell pepper I had in the fridge. My husband loves this dish and it is very easy to make with something as simple as ground beef. You could also use ground turkey or pork. Really fragrant dish that pleases the nose as well as the palate.
Delicious recipe! Only had ground bison on-hand so used that but I’d like to make this dish again using ground beef. The slaw and dressing really made this dish-very flavorful and a wonderful dish!!
this is a marvelous recipe! i have dried red Thai chilies two should do the trick -- they are HOT!
I made this because I had 3 cups of fresh basil I needed to use. I used sliced steaks instead of ground beef. I put the vegetables in the stir fry and mixed the marinate in. It all work well and it was delicious!
What&rsquos In Thai Basil Pesto
- Thai basil
- dry roasted peanuts (no salt added)
- rice wine vinegar
- sesame oil
- red pepper flakes
- lower sodium soy sauce/tamari
Thai basil has a nice peppery-spicy-anise-ness to it, and tastes fresher than fresh. The leaves are often wrapped up in Thai spring rolls.
You can find fresh Thai basil in the produce sections of many supermarkets and grocery stores. It&rsquos also popular among home herb gardeners. I&rsquove been growing mine in a Miracle-Gro garden for years!
A small amount of sweetener or sugar is all that&rsquos needed for flavor. Agave syrup or any kind of sugar works, as do Keto-friendly sugar alternatives like monk fruit and allulose.
Tamari is a type of soy sauce that&rsquos gluten free. I use this lower sodium tamari.
Spicy Thai Basil Chicken
This Spicy Thai Basil Chicken is a quick and easy and super tasty weeknight stir-fry! Diced chicken breasts are tossed in a spicy, savory, and sweet sauce and served with warm steamed white rice and a yolky Thai style fried egg! Feel free to make it as spicy or mild as you like, vegetarian with tofu instead, and/or gluten-free if needed.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 2 &ndash 3 1 x
- Category: Chicken
- Method: Stir-fry
- Cuisine: Thai
- 7 Garlic cloves &ndash minced
- 3 &ndash 4 Shallots OR ¼ Red Onion &ndash minced
- 4 &ndash 10 Red Chilies (Bird&rsquos Eye chilies preferred, but any small hot red chilies will work), to taste &ndash deseeded if less heat is desired and roughly chopped
- 1 &ndash 2 Green Chilies (Bird&rsquos Eye chilies preferred, but any small hot green chilies will work), to taste &ndash deseeded if less heat is desired and roughly chopped
- 2 Chicken Breasts (about 400 grams / 14 ounces ), boneless, skinless &ndash diced into bite-sized pieces
- 1.5 TSP Corn Starch
- 7 TSP Low Sodium Light Soy Sauce (use gluten-free soy sauce or Tamari if needed)
- 2 TSP Shao Xing Rice Wine
- 1.5 TSP Sweet Dark Soy Sauce(the thick and viscous type, use a gluten-free sweet soy sauce such as this one if needed)
- 1 TSP Sriracha Sauce
- 1 TBLS Oyster Sauce (use a gluten-free oyster sauce if needed)
- 1 TBLS Fish Sauce
- 1 TSP Brown Sugar
- 1 TBLS Gochujang Hot Pepper Paste(Or use any gluten-free chili paste. Wholly Gochujang is a gluten-free version of this Korean hot pepper paste)
- A generous pinch of Crushed Red Chili Pepper flakes, to taste
- A generous pinch of Black Pepper, to taste
- 5 TBLS Peanut Oil (or any other oil with a high burning point)
- 1 TSP Chili Oil (optional)
- 1.25 TSP Sesame Oil
- 3 Eggs (see notes*)
- 1 bunch (a little over 1 cup) Thai Sweet Basil leaves &ndash picked off stems, then washed and pat-dried
- 2 &ndash 3 Thai Dried Red Chilies (optional), to taste &ndash cut each into half to release more heat (omit if you&rsquore not big on heat)
- ¼ cup + 2-3 TBLS Water (as needed)
- Prepare the fresh ingredients: Mince the garlic, shallots (or red onion if using), and roughly chop the red and green chilies.
- Marinate the chicken: Mix together the corn starch, 3 TSP low sodium light soy sauce, Shao Xing rice wine, and 1/4 TSP sesame oil in a large bowl. Dice the chicken into bite-sized pieces and add to the bowl. Mix well to coat, then set aside.
- Make the sauce: In a measuring cup (or small bowl), whisk together the remainder 4 TSP low sodium light soy sauce, sweet dark soy sauce, brown sugar, Sriracha sauce, oyster sauce, fish sauce, and gochujang. Mix thoroughly to combine and set aside.
- Make the fresh chili paste: Add about ½ a TSP of peanut oil to a mini blender jug and swirl it around to coat the sides and bottom. Add the red and green chili pieces and cover with the lid. Pulse until the chilies have formed into a coarse chili paste. Transfer to a bowl and set aside. (Note: Alternatively, smash the chili pieces in a mortar and pestle to form a coarse chili paste, or finely mince instead.)
- Make the Thai-style fried eggs: Heat 4 TBLS of peanut oil in a wok over high heat. Once hot and starting to smoke a little, turn down the heat to medium and crack an egg into the wok. Move quickly now and use a spatula to spoon the oil on top of the egg repeatedly. Once the white part is cooked but the yolk is still runny on the inside, turn off the heat and carefully transfer the egg to a paper towel lined plate to drain. Repeat for the remainder eggs. (Note: If you have health concerns about eating a semi raw egg, feel free to continue frying the egg until the yolk has fully set and the egg is cooked to your desired doneness.)
- Cook the marinated chicken: Turn on stove again and set to medium-high heat. Add a splash of sesame oil to the peanut oil already in the wok. Lift and rotate the wok in a circular motion so that the oil spreads around the perimeter, then place it back on the stove to let the oil heat up. Once hot, add the chicken and spread evenly in the wok. Let the chicken cook and brown for about 1 minute, then start tossing and flipping the pieces. Stir-fry for another minute, until almost cooked through, then transfer to a fine mesh strainer and hold above the wok to let the oil drain. (You can gently shake the strainer to speed up the draining process, but be careful not to shake too vigorously as it can cause some of the cornstarch to come off and make the chicken mushy.) Transfer the chicken into a clean bowl and set aside. Discard the oil and wipe out the wok with a paper towel, then set it back on the stovetop.
For the Spicy Thai Basil Chicken:
- Sauté aromatics and dried red chilies: Heat the remaining 1 TBLS of peanut oil, 1 TSP chili oil (if using), and 1 TSP of sesame oil in the wok over medium-high heat. Once hot, add the shallots and garlic, and sauté for about 1 minute until fragrant. Then add the Thai dried red chilies and stir-fry to combine.
- Add the chicken and fresh chili paste: Add the almost fully cooked chicken pieces back into the wok and spoon the fresh red chili paste on top. Stir-fry to coat the chicken with the paste.
- Pour in the sauce: Pour the sauce on top of the chicken and stir-fry to combine everything until everything is coated in the sauce.
- Add water: Stir in ¼ cup water, and allow to simmer for 30 seconds to a minute. The sauce should start to thicken.
- Season: Add the crushed red chili pepper flakes and black pepper to taste (if using), and stir-fry to combine for 1-2 minutes. At this point if it becomes too dry, stir in 2-3 tablespoons of water as needed.
- Stir through basil: Add the Thai sweet basil leaves and stir until wilted and the sauce has thickened again &ndash about 30 seconds. Then switch off the heat.
- To Serve: Transfer to a serving dish and serve with steamed white rice, brown rice, or quinoa. Top each plate with a Thai-style fried egg, then enjoy!
- Chilies: Feel free to adjust the quantity or leave out the fresh red and green chilies, Thai dried red chilies, and crushed red chili pepper flakes if you want to make this dish less spicy.
- Eggs: I recommend using 1 egg per serving, but it&rsquos totally up to you how many you want to cook and have. In my house, EVERYONE wants their own Thai Fried Egg&hellipand how could they not! 😉
- To make this gluten-free: Use a gluten-free soy sauce and a gluten-free oyster sauce, and dry sherry instead of Shao Xing rice wine. You should also use a gluten-free sweet dark soy sauce such as Chang&rsquos Sweet Soy Kecap Manis Sauce, and a gluten-free gochujang like Wholly Gochujang. Be sure to double check that the brand of fish sauce you are using is also gluten-free. (Some fish sauces do contain hidden gluten in the form of wheat.) I recommend Thai Kitchen Gluten Free Fish Sauce &ndash it&rsquos not overly salty like some other Thai and Vietnamese brands&rsquo fish sauces are, and it works well in this recipe!
- To make this vegetarian: Instead of chicken, you can pan-fry some firm tofu cubes with a bit of salt and pepper and use it instead. For the &lsquosauce bowl&rsquo, use a vegetarian mushroom flavored oyster sauce, and a vegetarian fish sauce such as Fortuna Vegetarian Fish Sauce (Nuoc Mam Chay). Then toss the tofu in place of the chicken in the fiery and mouthwatering sauce!
- Serving Size: 1 bowl
- Calories: 432
- Sugar: 14.2g
- Sodium: 1655.9mg
- Fat: 17.8g
- Saturated Fat: 3.8g
- Unsaturated Fat: 11.6g
- Trans Fat: 0g
- Carbohydrates: 27.1g
- Fiber: 3.2g
- Protein: 41.7g
- Cholesterol: 283.3mg
The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.