Thai Basil

Thai basil organic culinary herbs Colorado

There are three types of basil commonly used in Thai cooking, however this page refers to the most common one, which is known as Horopa in Thai. Thai basil is an Cultivar Group of Basil. It has a stronger taste than many other sweet basils. The herb has small leaves, purple stems and a subtle licorice taste. One cultivar used in the USA is 'Queen of Siam'. It is often confused with Holy basil which has a smaller, slightly hairy leaves and an aroma akin to that of cloves.

A Thai twist on an American standard

1 lb. white corn kernels, fresh or frozen
2 tablespoons unsalted butter
1/3 cup unsweetened coconut milk
1/3 cup loosely packed Thai basil
Salt and freshly ground black pepper

Melt butter. Add the corn. Cook 2 minutes. Add coconut milk, and cook 2 more minutes, stirring often. Do not overcook. Turn off heat. Stir in Thai basil and season with salt and pepper.


12 oz. Rice noodles, cooked according to package directions and drained
2 tablespoons peanut oil
1 tablespoon minced garlic
5 small dried hot red chiles
½ lb. ground pork
2 tablespoons fish sauce mixed with 1 tablespoons sugar
2 tablespoons rice vinegar
1 package Thai basil, chopped

Toss noodles with 1 tablespoon peanut oil. Set aside. Saute garlic and chiles in remaining oil. Add meat and cook until done. Add fish sauce and sugar. Stir to mix. Add noodles, vinegar and Thai basil, and toss.


Give an Asian lift to your favorite sandwich.

2 cloves garlic, finely minced
2 egg yolks, at room temperature (use pasteurized eggs if concerned)
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper
¾ cup safflower oil
1 tablespoon toasted sesame oil
¼ cup chopped Thai basil

Mix garlic, lemon juice, egg yolks and salt and pepper. Slowly add oils until incorporated. Taste for seasoning. Mix in Thai basil

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