Cooking with Thai Basil

Cooking with Thai Basil
Thai Basil
Thai Basil

It’s been a long time since we’ve added a recipe. Things have been so busy recently on the farm! We’ve been conducting tours, along with the normal work of the summer season. We’re all so thankful for your continued support. You all allow us to do what we want to do, and we sincerely thank you for it!

One of our favorite things to grow on the farm is Thai Basil. Called “Bai Horapa” in Thai, it is a sweet, yet spicy basil. There are actually varieties that have more of a punch (bai krapow), but this one is a milder, but still flavorful option. It’s a great addition to any noodle soup. You can substitute it for Italian Basil in your recipes. I made a pretty mean pesto last year using all of the Thai Basil I had growing in the garden.

If you’re growing some yourself, be sure to pick off the flowers at the top to keep it producing those tasty leaves!

One recipe I love is “Pork with Thai Basil.” It’s a great way to utilize a lot of those basil leaves, and the hot chili’s you will receive later on. I imagine you can substitute tofu for the pork, but I have no idea how it tastes.

Thai Basil
Thai Basil
Cooking with Thai Basil
Cuisine: Southeast Asian
Author: Transplanting Traditions
Prep time:
Cook time:
Total time:
Serves: 1
This is a flavorful, spicy stir fry. It’s great for lunch, with a fried egg on top.
Ingredients
  • 1 egg
  • 3 tablespoons vegetable oil
  • 1-2 garlic cloves
  • 1 cup ground pork
  • 2 tablespoons dark sweet soy sauce
  • 1 tablespoon fish sauce
  • 3 Thai chilis- diced (6 if you’re feeling spicy)
  • 1 teaspoon sugar (or to taste)
  • 1/2 cup of water (to add when it gets dry)
  • 1 cup Thai basil leaves
Instructions
  1. Leave the egg on the counter to warm up before frying it, it will fry better that way.
  2. Heat up a wok to medium high heat. Add a tablespoon of oil. When the oil is loose (you’ll know by how quickly it moves in the pan when you gently swirl it), add in a garlic clove. Add in the diced chilis. BE CAREFUL, when chilis burn, it gets into your lungs, the whole house might start coughing.
  3. Add in the pork as soon as the garlic starts to smell good. Add the fish sauce, dark sweet soy, sugar, and a little bit of water. 1-2 tablespoons should be good, but add more it if it gets dry. You really want to have a little bit of water to cook with the pork (It cooks with the sauces and pork fats, making an excellent sauce!)
  4. When the pork is completely cooked, add in the washed basil leaves. Stir them together until they wilt.
  5. Take the wok off the heat, and pour the pork mixture into a serving bowl with Jasmine rice. It’s great with a fried egg. Use the remaining oil to fry the egg in a small pan, or clean the wok and use that again.
  6. Hope you enjoy it!