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Thai Basil
Thai Basil on sale in a fresh market.
Thai basil (horopa) has an aroma that is very heavy with the scent of anise, much like its Italian cousin. In appearance it has dark purple stems and green leaves with purple veins. Fresh uncooked Thai basil tastes quite a bit like liquorice. Raw sprigs of basil are often served with spicy foods. They cool the mouth quite effectively when you’ve eaten some really hot chillies, and freshen the breath as well.
Thai basil is a critical ingredient in green curries, and its lighter character goes quite well with seafood stir-fries. If you can’t find Thai basil, Italian sweet basil may be used as a last resort, in some cases. Thai basil is a variety specific to Thailand, Cambodia and Vietnam. In English, it is sometimes referred to using its Thai name horopa.
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Pork Panang Curry Panang Moo
Panang is a simple curry that makes a frequent appearance at the curry stall. It uses red curry paste, which is perhaps the most commonly used curry preparations. The recipe for the paste follows. You can make more than necessary for one dish and keep the leftoversMore...
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Fresh Vietnamese Spring Rolls
Fresh Vietnamese Spring Rolls and sauce Fresh Vietnamese spring rolls are one of my favorite snacks / appetizers, although there have been many times when I’ve made an entire light meal out of them. It’s the Thai basil that makes them so addicting, I think. There are many different recipes outMore...
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