Flowering Thai basil
Ocimum
basilicum
plants.
Welcome to the summary page for FabulousFusionFood's Herb guide to Thai Basil along with all the Thai Basil containing recipes presented on this site, with 15 recipes in total.
e This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Thai Basil as a major herb flavouring.
Thai Basil is a tropical cultivar of sweet basil, Ocimum basilicum, also known as (Bai Horapa, and Anise Basil). Like sweet basil, Thai basil is a member of the Lamiaceae (mint) family. It is used most prolifically in Thai cuisine (where it is known as Bai Horopa (ต้นโหระพา)) though it is also used in the cuisines of Vietnam, Laos and Cambodia.
The herb has leaves that are hairier, smaller and less rounded than those of sweet basil and the stems are red and have a subtle liquorice flavour. The leaves also tend to be more spread out along the stem than sweet basil. Whole leaves are traditionally added in large handfuls to green and red curries and spicy stir-fried dishes. Sprigs of Thai basil also regularly appear in Thai vegetable medleys. The flower buds are also edible and add a floral note to any dish.
So common is this plant in Thailand that it is as often used as a vegetable as it used as a spice. This herb is most commonly found in Asian supermarkets. Because of its faint liquorice flavour it makes a wonderful additive to sweet as well as savoury dishes and a rice pudding made of red rice, coconut milk, dragonfruit and finely-sliced Thai Basil leaves is truly wonderful. It can also be used, along with lemongrass to make a rather unique sorbet.
Thai basil has a distinct liquorice note and this makes it suitable for a wide range of applications. It is particularly suited to sweet dishes and makes an excellent garnish for desserts.
For other basil variants and cultivars, see the entries on: Sweet basil; African blue basil; holy basil and lemon basil.
e This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Thai Basil as a major herb flavouring.
Thai Basil is a tropical cultivar of sweet basil, Ocimum basilicum, also known as (Bai Horapa, and Anise Basil). Like sweet basil, Thai basil is a member of the Lamiaceae (mint) family. It is used most prolifically in Thai cuisine (where it is known as Bai Horopa (ต้นโหระพา)) though it is also used in the cuisines of Vietnam, Laos and Cambodia.
The herb has leaves that are hairier, smaller and less rounded than those of sweet basil and the stems are red and have a subtle liquorice flavour. The leaves also tend to be more spread out along the stem than sweet basil. Whole leaves are traditionally added in large handfuls to green and red curries and spicy stir-fried dishes. Sprigs of Thai basil also regularly appear in Thai vegetable medleys. The flower buds are also edible and add a floral note to any dish.
So common is this plant in Thailand that it is as often used as a vegetable as it used as a spice. This herb is most commonly found in Asian supermarkets. Because of its faint liquorice flavour it makes a wonderful additive to sweet as well as savoury dishes and a rice pudding made of red rice, coconut milk, dragonfruit and finely-sliced Thai Basil leaves is truly wonderful. It can also be used, along with lemongrass to make a rather unique sorbet.
Thai basil has a distinct liquorice note and this makes it suitable for a wide range of applications. It is particularly suited to sweet dishes and makes an excellent garnish for desserts.
For other basil variants and cultivars, see the entries on: Sweet basil; African blue basil; holy basil and lemon basil.
The alphabetical list of all Thai Basil recipes on this site follows, (limited to 100 recipes per page). There are 15 recipes in total:
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| Cà Ri Gá (Chicken Curry) Origin: Vietnam | Jungle Curry Prawns Origin: Thailand | Samia' Metchou Peng Pa (Khmer Fish Stew with Lemongrass) Origin: Cambodia |
| Canh Chua Gà (Chicken Sour Soup) Origin: Vietnam | Kaeng Phet Pet Yang (Thai Red Roast Duck Curry) Origin: Thailand | Thai Green Curry of Prawn and Fish Origin: Thailand |
| Curried Tempura Grasshoppers Origin: Fusion | Laj Ntses (Fish Larb) Origin: Laos | Thai-style Pollack Curry Origin: Fusion |
| Duck Curry with Aubergine and Bamboo Origin: Vietnam | Pho Bo Noodle Soup (Pho Bo Soup) Origin: Vietnam | Wisteria, Chickweed and Pea Flower Spring Rolls Origin: America |
| Ginger Soy Fish en Papillote Origin: Fusion | Red Curry Risotto with Prawns Origin: Fusion | Yellow Curry with Swiss Chard and Tofu Origin: Fusion |
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