Peel eggplant if desired (I don't).
To Make Thai Basil-Infused Vinegar:
Place fresh Thai Basil and place it in
ext step.
Cut the eggplant into bite-sized cubes. You
tir-fry. Add in the basil leaves and do a few
stir fry 1 minute. Add basil (or cilantro); stir fry 30
Place 2 lemon wedges, 4 Thai basil leaves, and sugar in a cocktail shaker and mash well with a cocktail muddler. Pour in vodka and ice cubes; cover and shake until the outside of the shaker has frosted, about 45 seconds. Strain into 2 chilled martini glasses and garnish each with 1 lemon wedge and 1 Thai basil leaf.
long with a handful of Thai basil, and muddle together.
Pour
In a hot pan, add the oil and stir fry garlic and chili until fragrant.
Add pork and continue to stir fry on medium heat until almost ready.
Keep stir frying and add pork stock as needed.
Add oyster sauce, fish sauce, sugar.
Increase heat to high and add fresh thai basil. Keep stir frying for few seconds.
Serve with white basmati rice and fried eggs.
br>Stir in peanuts and Thai basil; toss again.
Season to
Stir in the mint and Thai basil.
Cut the cooked noodles
Heat half the peanut oil in a wok on high heat. Stir-fry the Thai eggplant for 2 mins. Add the butternut squash and remaining peanut oil; stir-fry until almost tender. Add the baby eggplant, onion and chili pepper; stir-fry until the vegetables are tender.
Add the ginger, snow peas, noodles, half of the basil, sauce and stock to the pan; stir-fry until heated through. Season to taste.
Drizzle the stir-fry with sesame oil and sprinkle with the remaining basil to serve.
n 1/4 cup of Thai basil and remove from heat.
esired.
Slice the eggplant into irregular shapes for easy
he vegetables, add the chopped basil and lemon juice, and mix
ggs to rice.
Grind Thai chile peppers and garlic together
In oil over medium-high heat, saute onion, basil, garlic, green onions, chilies, and grated ginger in oil until onions are soft.
Add ground chicken and saute until browned.
Mix fish sauce and brown sugar together; add into chicken/basil mixture and stir to coat.
Saute for another 3 to 4 minutes.
Serve with rice.
Note: please use Thai basil if at all possible, which holds up better under heat and is much more aromatic than common Italian/French basil.
auce, lime leaves, and whole Thai basil bunch. Let simmer on low
epper, red onion, shredded carrot, Thai basil and cilantro to the tuna
caramelised.
next, prepare the thai red curry sauce. in a
Heat the oil in a wok and stir-fry the onion, garlic and chili until the onion softens. Add the brown sugar and stir-fry until dissolved. Add the chicken and stir-fry until lightly browned. Add the pepper and beans and continue to stir-fry until the vegetables are just tender and the chicken is cooked through.
Add the rice to the wok with the sauces and stir-fry, tossing gently to combine. Remove the wok from heat and add the basil leaves. Toss gently, then serve.