Thai Basil

Season: Spring, Summer, Fall (as long as it is relatively warm)

Storage: Put them in a flower vase filled with water, they will stay fresh longer and add some green to your kitchen

Fun Facts: Thai basil is commonly used in Southeast Asia in curries, stir-fry dishes, soups, and as a garnish. Perhaps its most famous use is in its namesake Thai street food dish Pad Krapao, which translates to meat stir-fried with Thai basil. 

Thai basil looks similar to Italian basil, with a tinge of purple on the leaves and stems on the mature plant. It has a distinctive aroma of Anise. 

Thai basil can easily wilt, or begin to discolor if it not stored correctly. Think of your Thai basil as a bouquet of flowers! Cut just a small sliver off of the stem and put them in water. They will stay fresh MUCH longer and will multitask as “green” kitchen decor!

Get local Thai Basil by joining our Farm Share or shopping at farmer’s markets, then share your favorite preparations through our Facebook page.

Chicken Pho

A recipe by Chef Gina Lopez, Corporate Chef at Bridgeway Software

Ingredients

  • 1 chicken

  • 5 quarts water

  • 2 onions, halved

  • 1 3-4 inch chunk of ginger

  • 1 teaspoon whole coriander

  • 1 teaspoon whole cloves

  • 4 whole star anise

  • 2 tablespoons sugar

  • 2 tablespoons fish sauce

  • 1 cinnamon stick

  • 3-4 bok choy quartered

  • 2-3 carrots sliced thin

  • 3 kale leaves chopped

  • 3-4 radishes sliced thin

  • bag of beansprouts, about 8 ounces

  • 1 pound rice stick noodles, prepared according to package

  • small bundle of sliced green onions

  • roughly chopped cilantro

  • jalapeños

  • mung beans

  • bundle of Thai Basil

  • sliced limes

  • sriracha hot sauce

Instructions

  • Place chicken in water and bring to a boil. Make sure to skim off build-up at the top of boiling water for a clear broth.

    1. Roast the ginger and onion in the oven until toasted (broil on an oven rack 1-2 minutes, then flip and repeat), then remove the charred skin off the ginger, as well as the onion.

    2. Place coriander, star anise, and cloves in a dry pan and toast on low heat until fragrant. Place all spices in a cheesecloth and tie up.

    3. Put the onions, ginger, and sachet into the boiling water for 2-3 hours

    4. Remove the chicken, to debone and shred meat.

    5. Turn the heat to low, cook carrots first until tender, then add other vegetables about 3 minutes before serving.

    6. Serve with cooked noodles in a bowl with the shredded chicken, add vegetables on top, and then the broth. Top with garnishes.

    Thai-Style Beef With Basil and Chilies (Phat Bai Horapha)

    Recipe from Serious Eats by J. Kenji López-Alt

    Ingredients

    • 2 cups packed Thai purple basil (about 2 ounces; 55g)

    • 1 pound (450g) flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-inch-thick strips

    • 1 tablespoon (15ml) soy sauce, divided

    • 5 teaspoons (25ml) Asian fish sauce, divided

    • 1 teaspoon (4g) white sugar

    • 4 to 6 fresh red or green Thai bird chilies, divided

    • 6 medium cloves garlic, divided

    • 1 1/2 tablespoons (20g) palm sugar (see note)

    • 1 small shallot, thinly sliced

    • 4 makrut lime leaves, very thinly sliced into hairs (central vein discarded), plus more for garnish (see note)

    • 2 tablespoons (30ml) vegetable or canola oil, divided

    • Dried Thai chili flakes or red pepper flakes to taste (optional)

    • 1/4 cup fried shallots (see note)

    • Cooked rice, for serving

    Instructions

    • Combine beef, 1 teaspoon soy sauce, 2 teaspoons fish sauce, and white sugar in a bowl. Toss to combine and set in refrigerator to marinate for at least 15 minutes and up to overnight.

    • Roughly chop half of Thai chilies and garlic and place inside a stone mortar with palm sugar. Grind with pestle until a mostly smooth paste has formed. Add remaining fish sauce and soy sauce and mash in mortar to form a sauce. Set aside. Finely slice remaining garlic and chilies and combine with shallot and lime leaves in a small bowl.

    • When ready to cook, heat 1 tablespoon oil in a wok over high heat until smoking. Add half of beef and cook, without moving, until well seared, about 1 minute. Continue cooking, while stirring and tossing, until beef is lightly cooked but still pink in spots, about 1 minute. Transfer to a large bowl. Repeat with 1 more tablespoon oil and remaining beef, transferring beef to the same bowl. Wipe out wok.

    • Reheat wok over high heat and add all of the beef, along with sliced garlic/chili/makrut lime mixture. Continue to cook, tossing and stirring constantly, until stir-fry is aromatic and shallots have completely softened, about 1 minute.

    • Add sauce mixture to wok and cook, tossing and stirring constantly, until completely reduced. (The beef should look moist, but there should be no liquid in the bottom of the wok.) Immediately add basil and toss to combine. Season to taste with salt and and optional Thai chili or red pepper flakes. Transfer to a serving platter. Top with more makrut lime threads and fried shallots. Serve immediately with rice.

    Note: Palm sugar is available in most Asian grocery stores. Light brown sugar or panela can be used in place of palm sugar. Garlic, chilies, and palm sugar can be ground in a mini food processor, chopper, or blender, but a mortar and pestle will deliver the best flavor. Makrut lime leaf is sold fresh or frozen in Southeast Asian specialty shops, often under the name “kaffir” lime leaf. It can be omitted if you can’t find it. Holy basil (ka-phrao, often marketed as “krapow” in the States) or sweet Italian basil can be used in place of purple basil. You can make the crispy fried shallots yourself, or buy them: Check the dried-goods areas of most well-stocked Asian supermarkets.

    Vegan Thai Green Curry Soup

    Recipe from Natasha Bull, Salt & Lavender

    Ingredients

    • 1 teaspoon olive oil

    • 1 teaspoon freshly grated ginger

    • 2 cloves garlic minced

    • 4 cups vegetable broth (or a combo of veg broth + water)

    • 2 heaping tablespoons Thai green curry paste

    • 1 can full-fat coconut milk

    • 3.5 oz vermicelli noodles

    • Handful of Thai basil, chopped

    • small handful of cilantro, chopped

    • 1 tablespoon of chives, chopped (or use scallions)

    • salt & pepper to taste

    • Lime wedges for serving

    Instructions

    • Add olive oil to a soup pot over medium-high heat.

    • Add the ginger and garlic. Cook until fragrant (about 30 seconds).

    • Add in the vegetable broth and green curry paste. Stir until the curry paste has dissolved. Increase heat and bring the mixture to a boil.
    • Reduce heat to medium-low and stir in the coconut milk. Simmer for 2 minutes.
    • Add the vermicelli, herbs, and salt & pepper. Cook for 2-3 minutes or until the noodles have softened. Serve with a wedge of lime.

    Notes: I keep ginger in the freezer so it’s easier to grate, and so I always have some on hand.

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