What are some uses for Thai basil?

Thai basil stands up to cooking a little better than sweet basil, making it a good choice for soups, stir-fries, and curries. It can also be eaten raw sprinkled over salads or cold noodles dishes, and used interchangeably with sweet basils in most recipes.

What spices go well with Thai basil?

Herbs and Seasoning: mint, oregano, chili, garlic, chives, ginger, capers, curry, coconut milk.

Can you eat the stems of Thai basil?

Cilantro stems can be used in recipes. … THE BOTTOM LINE: While we don’t recommend using the thicker stems from a bunch of basil, it’s perfectly fine to make the most of your basil bunch and put the younger, more tender stems to use.

Can you use the stems of Thai basil?

Green stems from any herb (for example, basil, parsley or cilantro) can be cut fine or tossed into anything you‘re cooking in the exact same way you‘d use a bay leaf. Large stems are easy to remove once they’ve cooked with the rest of your meal.

Can you use normal basil instead of Thai basil?

You can use sweet basil in all dishes that require Thai basil without losing much. When using sweet basil in place of Thai basil, you may be able to replicate this intensity by using a little more of the herb than your recipe requires for Thai basil.

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Does Thai basil need to be cooked?

Thai basil is wonderful eaten raw, slivered, and added to salads, both your plain old cucumber-tomato salad or something meaty like northern Thai larb. But its hardy leaves stand up especially well to cooking—their flavor infuses readily into food and the leaves don’t wilt quite as much as Italian sweet basil’s would.

How do I use dried Thai basil?

Dehydrated Thai basil can be crumbled up and used in meals like the fresh variety. It’s easier to dehydrate the entire basil stem, then pull off all the leaves when it’s dry. The main stem is completely inedible and will be the last thing to dry, if the stem is the dry, everything else is dry.

Can you put Thai basil on pizza?

Shape the pizza dough and brush with Thai Basil pesto (or your choice of pesto), then sprinkle on chicken pieces, tomato, roasted red pepper slices, cheese, and black garlic powder. Bake until crust is crispy and golden-brown (~25 minutes), then drizzle on the balsamic glaze and let bake for another ~5 minutes.

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