Thai Basil

Thai basil is tropical variety of sweet basil which has deep green small leaves, purple stems and a subtle mint/ anise flavour. There are 2 to 3 common varieties like Thai holy basil (small, soft hairy leaves) and Thai lemon basil which have unique flavours. However, the most commonly used variety is the horapa variety. Thai Basil has a more pronounced flavour as compared to other varieties of basil.


Nutritional facts:

This Basil has is high in niacin, selenium, Vitamin A, C and B6.


Its flavour is markedly different than Italian sweet’s: when tasted alone, its unmistakable liquorice-y notes are most salient; overall, Thai basil is bolder and slightly spicier than the sweet kind.

Goes well with:

Thai basil uses are to infuse with vinegar or oil, to flavour Pho with mint and chilies, make tea, or pair with most any chicken, pork or beef dish.


Green Papaya Salad

  • 1 small green papaya (1 to 1 1/2 pounds) peeled, seeded, and grated or 3 cups of pre-shredded green papaya
  • 1 cup bean sprouts
  • 3 green scallions, sliced thin
  • 1/2 cup fresh Thai basil chopped roughly
  • 1/2 cup fresh chopped cilantro
  • 1 to 2 small tomatoes, cut in strips
  • 1/2 cup raw peanuts, crushed

Coconut and Thai Basil Ice Cream

  • 1 1/2 cups unsweetened coconut milk
  • 3/4 cup heavy cream
  • 3/4 cup whole milk
  • 1/2 cup turbinado sugar
  • 1/3 cup chopped fresh Thai basil
  • 1/2 whole vanilla bean
  • 6 egg yolks
  • 3/4 cup fresh grated coconut

Thai Basil Chicken

  • 1 chicken breast
  • 5 cloves of garlic
  • 4 Thai chilies
  • 1 tablespoon oil for frying
  • 1 teaspoon of oyster sauce
  • ½ teaspoon light soy sauce
  • ½ teaspoon sugar
  • 1 splash of dark soy sauce
  • 1 handful of Thai basil leaves