Type what you have

Ingredients

• ✓ thai basil
• cooking spray
• egg
• white rice
• thai chile pepper
• garlic
• chicken breast
• soy sauce
• oyster sauce
• sugar

Instructions

1. 1 Coat a skillet with cooking spray and place over medium heat; cook and stir eggs until scrambled and set, about 5 minutes. Divide rice between 2 bowls and add eggs to rice.
2. 2 Grind Thai chile peppers and garlic together with a mortar and pestle or in a food processor.
3. 3 Coat skillet with cooking spray and heat over medium-high heat; cook and stir pepper-garlic mixture until fragrant and garlic is golden brown, about 1 minute. Add chicken; cook and stir until chicken is about halfway-cooked, about 3 minutes.
4. 4 Mix soy sauce, oyster sauce, and sugar into chicken; cook and stir until chicken is no longer pink in the center, about 3 minutes more. Add basil and stir for 10 seconds. Remove skillet from heat and continue stirring mixture until basil is wilted; spoon over rice and egg.

By Collette Duck

Ingredients

• ✓ thai basil
• firm tofu
• canola oil
• kabocha squash
• red curry paste
• coconut milk
• lime zest
• lime juice
• fish sauce
• sugar
• cilantro leaves

Instructions

1. 1 Wrap tofu in paper towels. Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid and paper towels. Cut tofu into 1-inch cubes.
2. 2 Heat canola oil in a frying pan over medium-high heat. Fry tofu in the hot oil until golden on all sides, 10 to 15 minutes. Set aside on paper towels to drain excess oil.
3. 3 Meanwhile, cut pumpkin into 3/4-inch cubes.
4. 4 Place pumpkin in a large saucepan with enough water to cover and bring to a boil. Continue to boil until pumpkin is just cooked through, 3 to 5 minutes. Make sure the rind softens, but not to the point the pumpkin is falling apart. Drain pumpkin, reserving about 1/4 cup cooking liquid. Set pumpkin and liquid aside.
5. 5 Heat a large saute pot over medium-high heat. Add curry paste and stir for 15 to 30 seconds, then add coconut milk and lime zest. Cook for 5 minutes. Add cooked pumpkin, tofu, basil, lime juice, fish sauce, and sugar. Bring to a boil; cook until the pumpkin is soft, about 10 minutes. If you feel there isn't enough curry liquid, add the reserved cooking water. Garnish with cilantro.

By sophie

Ingredients

• ✓ thai basil
• vegetable oil
• red curry paste
• beef top sirloin
• coconut milk
• onion
• green bell pepper
• red bell pepper
• peanut butter
• coconut sugar
• fish sauce

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil and curry paste to the hot pot; cook and stir for 1 minute. Add sirloin strips and saute for 2 to 3 minutes. Mix in coconut milk. Cancel Saute mode. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
4. 4 Unlock and remove the lid. Select Saute function. Mix in onion, bell peppers, peanut butter, coconut sugar, and fish sauce. Simmer until flavors are well combined, about 5 minutes. Taste and add more coconut milk if curry is too spicy. Sprinkle with Thai basil before serving.

By thedailygourmet

Ingredients

• ✓ thai basil
• vegetable oil
• chicken
• onion
• garlic
• coconut milk
• white sugar
• jalapeno pepper
• rice vinegar
• salt
• turmeric

Instructions

1. 1 Heat vegetable oil in a skillet over medium-high heat. Saute chicken, onion, and garlic in the hot oil until chicken is no longer pink, about 6 minutes.
2. 2 Combine coconut milk, sugar, diced jalapenos, rice vinegar, salt, and turmeric in a bowl.
3. 3 Reduce heat to medium and pour coconut mixture into the pan with the chicken. Bring to a simmer, reduce heat to low, and cook until chicken is cooked through and sauce has thickened, about 6 minutes. Remove from heat and stir in basil.

By Chef Mo

Ingredients

• ✓ thai basil
• vegetable oil
• ginger
• garlic
• red curry paste
• coconut milk
• chicken thigh
• lime leaf
• fish sauce
• brown sugar
• jasmine rice

Instructions

1. 1 Heat vegetable oil in a large saucepan over medium heat. Add ginger and garlic and saute for 2 minutes. Stir in red curry paste, let sizzle for a few seconds, then pour in coconut milk. Bring to a boil.
2. 2 Reduce to a simmer, stir a little, and wait for the oil to rise to the surface. Add chicken thighs and lime leaves and simmer until the chicken is cooked through and no longer pink in the centers, about 12 minutes.
3. 3 Add fish sauce and brown sugar and taste--if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
4. 4 Bring to a boil, then take off the heat and add Thai basil.
5. 5 Spoon the curry into a bowl. Serve with jasmine rice.

By NoFailRecipes

Ingredients

• ✓ thai basil
• soba noodle
• carrot
• mango
• purple cabbage
• cilantro
• mint
• lime
• sesame oil
• tamari
• sriracha sauce
• green onion

Instructions

1. 1 Bring a large pot of water to a boil and cook soba noodles according to package directions until tender, 3 to 4 minutes. Immediately drain and place in a bowl of cold water to cool. Drain well.
2. 2 Combine cooled noodles, carrot, mango, cabbage, cilantro, mint, and Thai basil in a bowl.
3. 3 Whisk together lime juice, sesame oil, tamari, and Sriracha sauce in a separate bowl. Drizzle some of the dressing sparingly over the soba noodle salad, toss to cover, and taste. Repeat until you have reached the preferred amount of dressing. Garnish with chopped green onion and allow to stand about 10 minutes before serving.

By thedailygourmet

Ingredients

• ✓ thai basil
• coconut milk
• red curry paste
• chicken breast
• coconut milk
• fish sauce
• brown sugar
• bamboo shoot
• mixed vegetable
• red bell pepper
• orange bell pepper
• lime juice

Instructions

1. 1 Bring 1/2 cup coconut milk to a boil in a heavy saucepan. Whisk in the curry paste and cook until fragrant, about 5 minutes. Add the chicken and cook until browned, about 5 minutes. Stir in the 2 cups coconut milk, fish sauce, sugar, vegetables, bamboo shoots, and basil; simmer until the chicken is cooked through, about 15 minutes. Pour the lime juice over the dish and remove from heat. Serve warm.

By Meghan

Ingredients

• ✓ thai basil
• sesame oil
• garlic
• onion
• chicken breast
• chile powder
• mushroom
• bamboo shoot
• red curry paste
• coconut milk
• peanut butter
• curry powder
• brown sugar

Instructions

1. 1 Heat 1 tablespoon sesame oil in a large skillet over medium heat. Add ⅓ basil and garlic: cook until garlic is fragrant, about 30 seconds. Add onion; cook until soft and translucent, 5 to 7 minutes.
2. 2 Add remaining 2 tablespoons sesame oil and chicken to the skillet: season with chili powder. Add mushrooms and bamboo shoots; cook until chicken slightly pink in centers and mushrooms start to lose moisture, 4 to 5 minutes. Stir in curry paste.
3. 3 Stir ½ coconut milk into chicken and vegetable mixture until evenly coated. Stir in peanut butter and curry powder until sauce thickens, 10 to 15 minutes. Reduce heat to low.
4. 4 Stir remaining ½ coconut milk and brown sugar into curry mixture; simmer until reaches desired consistency, 10 to 15 minutes. Top servings with remaining ⅔ basil.

By Mason Atom Wolak

Ingredients

• ✓ thai basil
• vegetable oil
• asparagus
• shallot
• green bell pepper
• okra
• grape tomato
• salt
• black pepper
• garlic powder
• white pepper
• chile powder
• cumin
• egg

Instructions

1. 1 Heat oil in a saute pan over medium-high heat. Saute asparagus, shallot, green pepper, and Chinese okra until shallot is translucent, 5 to 7 minutes. Add tomatoes, salt, black pepper, garlic powder, white pepper, chile powder, and cumin. Cook and stir until spices smell toasted, 1 to 2 minutes.
2. 2 Pour eggs into the pan; cook until edges start to dry, about 2 minutes. Flip mixture over and cook until set, 2 to 3 minutes more. Transfer to a plate and sprinkle Thai basil on top.

By ub40swaz

Ingredients

• ✓ thai basil
• vegetable oil
• onion
• red bell pepper
• jalapeno pepper
• coconut milk
• red curry paste
• brown sugar
• fish sauce
• cornstarch
• water
• shrimp
• lime

Instructions

1. 1 Heat oil in a large pan over medium-high heat. Add onion, bell pepper, and jalapeno and cook until softened, 4 to 5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside.
2. 2 Reduce heat to medium and add coconut milk, curry paste, brown sugar, and fish sauce to the pan. Whisk together and bring to a gentle boil.
3. 3 Combine cornstarch and water in a small bowl; whisk to dissolve. Add to sauce and simmer, stirring occasionally, until thickened, about 5 minutes.
4. 4 Pat shrimp dry and add to the sauce along with the cooked veggies. Allow curry to simmer gently, stirring occasionally, until shrimp are cooked through and opaque, 3 to 5 minutes. Top with Thai basil and serve with lime wedges.

By Lt470

Ingredients

• ✓ thai basil
• rice vermicelli noodle
• shrimp
• rice paper
• red bell pepper
• mango
• asian slaw mix
• cilantro
• mint
• mirin
• tamari
• rice vinegar
• ginger
• sesame oil

Instructions

1. 1 Bring a pot of water to a boil. Remove from the heat and add vermicelli noodles. Let noodles soak until they're tender, about 5 minutes. Drain and let cool, about 10 minutes.
2. 2 Slice shrimp in half lengthwise.
3. 3 Place a rice paper sheet in hot water for about 4 seconds. Remove, shake off excess water, and transfer to a clean, flat surface. Starting with the shrimp, layer the other roll ingredients carefully at the top of the wrapper (leaving about 2/3 of the wrapper below the contents). Fold the left and right edges in and over the filling. Starting from the top, fold the wrap tightly.
4. 4 Repeat the wetting, filling, and wrapping process to make remaining rolls until out of ingredients.
5. 5 Mix mirin, tamari, rice vinegar, ginger, and sesame oil for sauce together in a small, resealable container. Seal and shake well. Pour into a dipping dish and serve with rolls.

By WYERA

Ingredients

• ✓ thai basil
• peanut oil
• green curry paste
• garlic
• ginger
• chicken breast
• baby corn
• bamboo shoot
• coconut milk
• fish sauce
• palm sugar
• makrut lime leaf
• red bell pepper
• orange bell pepper

Instructions

1. 1 Heat oil in a wok until it starts to shimmer. Add curry paste, garlic, and ginger; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.
2. 2 While chicken is cooking, place baby corn and bamboo shots in a small saucepan, cover with water, and place over high heat. Bring to a boil. Drain then cover with water again.
3. 3 Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce, palm sugar, and lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender, about 3 minutes.
4. 4 Remove curry from heat and stir in Thai basil.

By Galen Dobbs

Ingredients

• ✓ thai basil
• basmati rice
• water
• coconut milk
• vegetable oil
• shallot
• garlic
• red bell pepper
• ginger root
• lemongrass
• red curry paste
• egg
• mixed vegetable
• coconut milk

Instructions

1. 1 Rinse rice a few times under cold running water until water runs clear.
2. 2 Bring rice, water, and coconut water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
3. 3 Heat oil in a wok or large cast iron skillet over medium heat. Add shallot and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add red bell pepper, ginger, and lemongrass. Allow to cook for 3 to 5 minutes. Add curry paste and mix until well combined. Add cooked rice and mix well. Move rice mixture to one side of the wok and crack eggs into the wok. Cook and stir eggs until set and scrambled, about 3 minutes. Mix scrambled egg with rice mixture. Add frozen vegetables and mix well. Stir in coconut milk.
4. 4 Remove from heat and sprinkle with Thai basil.

By CookingWithShelia

Ingredients

• ✓ thai basil
• milk
• cornstarch
• five-spice powder
• rice wine vinegar
• white chicken
• cream-style corn
• chicken broth
• pepper
• salt
• garlic
• carrot
• green bell pepper
• celery
• onion
• enoki mushroom
• oyster mushroom
• button mushroom
• vegetable oil

Instructions

1. 1 Heat the vegetable oil in a large pot over medium-high heat. Stir in the button mushrooms, oyster mushrooms, and enoki mushrooms; cook and stir until lightly browned. Add the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes. Mix in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, and bring to boil. Cover and reduce heat to medium-low. Simmer for about 20 minutes. Mix cornstarch with the milk in a small bowl, and stir into the soup. Stir until soup has thickened. Garnish each serving with chopped basil.

By soumitraghosh

Ingredients

• ✓ thai basil
• black pepper
• salt
• garlic powder
• shrimp
• vegetable oil
• green bell pepper
• red bell pepper
• bamboo shoot
• ginger
• curry powder
• basil
• red pepper flake
• brown sugar
• garlic
• mint
• chicken broth
• green curry paste
• coconut milk

Instructions

1. 1 Bring coconut milk and curry paste to a boil in a large saucepan; boil for 5 minutes. Add chicken broth, Thai basil, mint, garlic, brown sugar, pepper flakes, dried basil, curry powder, and fresh ginger. Return to a boil and cook, stirring occasionally, for another 5 minutes.
2. 2 Add bamboo shoots and bell peppers; boil for 2 minutes. Reduce heat and simmer until all flavors have combined, about 12 minutes.
3. 3 Meanwhile, heat oil in a large skillet over medium heat. Add shrimp and season with garlic powder, salt, and pepper. Saute until shrimp is bright pink on the outside and the meat is opaque, 4 to 6 minutes.
4. 4 Transfer shrimp into the simmering sauce and simmer for 5 more minutes.

By ash77

Ingredients

• ✓ thai basil
• green onion
• tomato
• red bell pepper
• soy sauce
• oyster sauce
• yellow onion
• garlic
• vegetable oil
• water
• rice noodle
• chicken breast
• black pepper
• red pepper flake
• palm sugar
• lime
• fish sauce
• rice vinegar

Instructions

1. 1 Whisk together rice vinegar, fish sauce, lime juice, palm sugar, red pepper flakes, and black pepper in a large bowl.
2. 2 Marinate chicken into rice vinegar mixture; set aside while preparing remaining ingredients.
3. 3 Separate rice noodles in warm water, about 5 minutes; drain.
4. 4 Heat the vegetable oil in a large skillet or wok over medium heat. Cook and stir the garlic and onion in the hot oil until the onion is soft and translucent, about 5 minutes.
5. 5 Increase heat to medium-high. Stir chicken and marinade into onion mixture; cook and stir until chicken is no longer pink in the center and sauce begins to thicken, 7 to 10 minutes.
6. 6 Stir rice noodles, oyster sauce, soy sauce, red bell pepper, tomatoes, green onion, and basil leaves into the chicken mixture; cook and stir until sauce is evenly distributed and noodles are tender, 5 minutes more.

By the apprentice

Ingredients

• ✓ thai basil
• garlic chile paste
• mint
• cilantro
• mushroom
• mung bean sprout
• cabbage
• carrot
• green onion
• chicken
• water
• lemongrass
• red chile pepper
• fish sauce
• ginger
• soy sauce
• black peppercorn
• lime
• garlic
• lemon
• chicken broth

Instructions

1. 1 Combine chicken broth, lemon juice, lemon zest, garlic, lime juice, lime zest, peppercorns, soy sauce, ginger, fish sauce, and chile pepper in a large pot.
2. 2 Remove tough outer stalks from lemongrass. Halve inner stalks and cut into 3-inch peaches. Place in a resealable plastic bag and pound with a hammer until bruised.
3. 3 Fill bag with water and pour into the pot. Bring soup to a boil; reduce heat and simmer until flavors combine, about 20 minutes. Strain with a small mesh strainer, discarding solids. Pour strained liquid back into the pot.
4. 4 Stir chicken, green onions, carrot, cabbage, mung bean sprouts, Chinese mushrooms, cilantro, Thai basil, and mint into the soup. Simmer over medium heat until carrot is tender, about 10 minutes.
5. 5 Spoon 1 teaspoon garlic chile paste into the bottom of each serving bowl and ladle soup on top.

By KLemons

Ingredients

• ✓ thai basil
• black pepper
• salt
• eggplant
• sweet potato
• brown sugar
• fish sauce
• lime juice
• red curry powder
• ginger
• onion
• vegetable oil
• green onion
• cilantro
• jalapeno pepper
• garlic
• water
• coconut milk
• vegetable oil
• salt
• chicken leg

Instructions

1. 1 Season chicken legs with salt on all sides.
2. 2 Heat 1 tablespoon vegetable oil in skillet over medium heat; place chicken legs in the pan and cook until golden brown on each side, about 4 minutes per side. Remove chicken from skillet and set aside.
3. 3 Place coconut milk, water, garlic, jalapeno peppers, cilantro, and green onion into a blender. Cover and puree until smooth. Set aside.
4. 4 Heat 1 tablespoon vegetable oil in a Dutch oven over medium-high heat. Stir in sliced onion and ginger; cook until sizzling, 1 to 2 minutes.
5. 5 Sprinkle red curry powder over onions and ginger; cook, stirring constantly, until fragrant and lightly toasted, about 1 minute.
6. 6 Place chicken legs in a single layer on top of onions and ginger. Pour pureed coconut mixture, lime juice, fish sauce, and brown sugar over the chicken.
7. 7 Bring mixture to a boil and reduce heat to low. Cover and simmer, skimming off any fat, until chicken legs are tender, about 45 minutes. Remove chicken from the Dutch oven.
8. 8 Stir potatoes into coconut milk mixture, increase heat to medium-high and bring to a boil. Stir in eggplant; cook until potatoes and eggplant are tender, about 20 minutes.
9. 9 Stir basil into coconut milk mixture; season with salt and pepper to taste.
10. 10 Return chicken to coconut milk mixture; reduce heat to medium-low and simmer until chicken is heated through, about 5 minutes.

By John Mitzewich

Ingredients

• ✓ thai basil
• thai chile pepper
• shallot
• soy sauce
• brown sugar
• vegetable oil
• fish sauce
• lime juice
• green onion
• cilantro
• mint
• peanut
• snow pea
• carrot
• bean sprout
• salad green
• green mango
• flank steak
• ginger root
• garlic
• vegetable oil
• soy sauce

Instructions

1. 1 Combine light soy sauce, 1/4 cup vegetable oil, garlic, and ginger root in a resealable plastic bag. Add flank steak; seal bag. Marinate in the refrigerator for up to 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Toss mango, salad greens, bean sprouts, carrot, and snow peas together in a large bowl. Add peanuts, mint, cilantro, Thai basil, and green onion.
4. 4 Transfer steak to grill, discarding marinade; cook, turning every 3 to 4 minutes, until beginning to firm and is hot and slightly pink in the center, about 10 minutes total. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Move steak to a dish; cover with aluminum foil. Allow to rest for 5 minutes.
5. 5 Whisk lime juice, fish sauce, 2 tablespoons vegetable oil, brown sugar, soy sauce, and shallot together in a bowl to create dressing. Stir in chile pepper. Drizzle dressing over mango-greens mixture; divide onto 2 serving plates.
6. 6 Slice steak thinly against the grain. Top salads with steak.

By Jamie Oleksy

Ingredients

• ✓ thai basil
• cilantro
• lime
• brown sugar
• soy sauce
• fish sauce
• cornstarch
• shiitake mushroom
• baby bok choy
• garlic
• shallot
• thai bird chile
• peanut oil
• red curry paste
• chicken thigh
• jasmine rice
• salt
• water
• star anise
• garlic
• cilantro stem
• ginger
• chicken broth

Instructions

1. 1 Combine chicken broth, 1 tablespoon ginger, cilantro stems, crushed garlic, and star anise pods in a small saucepan. Bring to a boil; reduce heat to simmer.
2. 2 Combine water and salt in a saucepan; bring to a boil. Stir in jasmine rice. Reduce heat to low and cover; cook until rice absorbs the water, about 15 minutes.
3. 3 Mix chicken thighs with curry paste.
4. 4 Heat peanut oil in a wok or large skillet until shimmering. Add remaining 1 tablespoon ginger, chiles, shallot, and minced garlic; cook and stir until beginning to color and soften, 2 to 3 minutes. Stir in chicken and cook until no longer pink, 3 to 4 minutes. Stir in bok choy and shiitake mushrooms; cook for 3 to 4 minutes.
5. 5 Ladle 1 cup chicken broth mixture into a bowl; whisk in cornstarch.
6. 6 Pour chicken broth-cornstarch mixture into the wok. Stir in fish sauce, soy sauce, and brown sugar. Reduce heat to low and simmer until sauce thickens, 1 to 2 minutes. Thin sauce with more chicken broth if it appears too thick. Squeeze lime juice into the sauce.
7. 7 Serve chicken over rice, garnished with cilantro and Thai basil.

By Tastyeatsathome

Ingredients

• ✓ thai basil
• lemon
• sugar
• vodka
• ice cube

Instructions

1. 1 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.

By Marilyn Schlossbach

Ingredients

• ✓ thai basil
• red curry paste
• coconut milk
• chicken breast
• fish sauce
• brown sugar
• thai seasoning
• garlic
• red bell pepper
• lemongrass

Instructions

1. 1 Heat a wok or large skillet over medium-low heat. Add curry paste; fry until fragrant, about 30 seconds. Pour in coconut milk. Bring to a slow boil. Stir in chicken, fish sauce, brown sugar, Thai seasoning, and garlic. Simmer until sauce starts to thicken and chicken is cooked through, 6 to 8 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
2. 2 Stir red bell pepper into the wok; cook until heated through, 3 to 5 minutes. Add lemongrass and basil; stir to distribute flavors, about 1 minute.

By ellabella

Ingredients

• ✓ thai basil
• fingerling potato
• salad dressing
• sour cream
• onion
• parsley
• chive
• sweet pickle relish
• dill pickle relish
• yellow mustard
• sugar
• celery seed

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and let cool, about 15 minutes. Chop coarsely.
2. 2 Combine salad dressing, sour cream, onion, parsley, chives, sweet relish, dill relish, mustard, sugar, basil, and celery seed in a large bowl. Add potatoes; stir well to coat. Cover and chill to let all the flavors blend, 12 to 24 hours.

By Eleanor Price

Ingredients

• ✓ thai basil
• jasmine rice
• water
• coconut milk
• ginger
• soy sauce
• lemongrass
• curry leaf

Instructions

1. 1 Rinse the rice under cold water. Combine the rice, water, coconut milk, ginger, soy sauce, lemongrass, and curry leaves in a saucepan and stir. Bring to a boil over medium heat; reduce heat to low and simmer uncovered until rice is tender, about 10 minutes. Fold the basil into the rice. Serve immediately.

By anonymous

Ingredients

• ✓ thai basil
• thai chile pepper
• shallot
• cilantro root
• garlic
• lemongrass
• galangal
• makrut lime zest
• shrimp paste
• cumin seed
• turmeric root
• coriander seed
• salt
• white pepper

Instructions

1. 1 Combine green chiles, shallots, cilantro roots, garlic, Thai basil, lemongrass, galangal, lime zest, shrimp paste, cumin seeds, turmeric, coriander seeds, salt, and white pepper in a mortar and pestle; pound into a smooth paste.

By Wiley

Ingredients

• ✓ thai basil
• panang curry paste
• cooking oil
• coconut milk
• chicken breast
• palm sugar
• fish sauce
• makrut lime leaf
• red chile pepper

Instructions

1. 1 Fry curry paste in oil in a large skillet or wok over medium heat until fragrant.
2. 2 Stir in coconut milk and bring to a boil. Add chicken; cook and stir until chicken is nearly cooked through, 10 to 15 minutes.
3. 3 Stir palm sugar, fish sauce, and lime leaves into mixture; simmer for 5 minutes. Taste and adjust saltiness by adding more fish sauce if necessary.
4. 4 Garnish with sliced red chile peppers and Thai basil leaves.

By wiley

Ingredients

• ✓ thai basil
• vegetable oil
• panang curry paste
• coconut milk
• chicken breast
• palm sugar
• fish sauce
• makrut lime leaf
• red chile pepper

Instructions

1. 1 Heat oil in a wok or large pot over medium-low heat. Add curry paste; cook and stir until fragrant, about 5 minutes. Pour in coconut milk; bring to a boil. Add chicken; cook until almost cooked through, about 5 minutes. Stir in palm sugar, fish sauce, and lime leaves. Simmer until sauce flavors combine, about 5 minutes.
2. 2 Ladle chicken and sauce into a large bowl. Garnish with red chile peppers and basil.

By Wiley

Ingredients

• ✓ thai basil
• lime
• cilantro
• curry powder
• fish sauce
• coconut milk
• red pepper flakes
• chicken broth
• tomato
• mushroom
• lime
• gingerroot
• garlic
• red onion
• olive oil
• cayenne pepper
• salt
• shrimp

Instructions

1. 1 Sprinkle shrimp with salt and cayenne pepper.
2. 2 Heat olive oil in a large pan over medium heat. Add the red onion and cook for 1 minute. Add the garlic and ginger and cook for 30 seconds. Add the lime juice and shrimp and cook until shrimp turn pink, about 1 minute per side. Transfer shrimp to a small bowl.
3. 3 Pour diced tomatoes, mushrooms, chicken broth, and crushed red pepper into the pan. Cook until mushrooms begin to soften, about 5 minutes. Add the coconut milk, curry powder, fish sauce, and Thai basil. Cook until mixture has heated through. Transfer shrimp back to the pan, and cook for 1 minute more.
4. 4 Serve with a lime wedge and garnish with cilantro, if desired.

By Kim's Cooking Now

Ingredients

• ✓ thai basil
• spaghetti
• cherry tomato
• olive oil
• white balsamic vinegar
• garlic
• mozzarella ball
• oil
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 Combine cherry tomatoes, mozzarella balls, olive oil, balsamic vinegar, garlic, and Thai basil in a large mixing bowl; mix well. Season with salt and pepper to taste.
3. 3 Drain pasta and top with cherry tomato mixture.

By CookingWithShelia

Ingredients

• ✓ thai basil
• ✓ thai basil
• cilantro
• salad greens
• garlic
• lime
• black pepper
• salt
• sugar
• sesame seed
• red chili paste
• sesame oil
• jalapeno pepper
• green onion
• carrot
• red onion
• red bell pepper
• cilantro
• albacore tuna
• red chili paste
• mayonnaise
• sriracha sauce

Instructions

1. 1 Make the spicy mayo: Mix Sriracha, mayonnaise, and sambal together in a small bowl. Refrigerate until needed.
2. 2 Make the lettuce wraps: Empty drained tuna into a large bowl. Break up tuna into large chunks. Add 1/2 cup cilantro, 1/4 cup basil, bell pepper, onion, carrot, 2/3 of the green onions, and jalapeño pepper; gently mix to combine, being careful not to break tuna apart too much.
3. 3 Whisk sesame oil, sambal, sesame seeds, sugar, salt, pepper, lime juice, and garlic together in a small bowl. Pour dressing over tuna mixture and mix carefully.
4. 4 Spoon tuna mixture onto lettuce leaves and drizzle spicy mayo over top. Garnish with remaining green onions, cilantro, and basil.

By Allrecipes Member