Indulge in a culinary journey with our tantalizing basil and chili stir-fry paste recipes, a symphony of flavors that will awaken your taste buds. Embark on a taste adventure with our classic Thai stir-fry paste, bursting with the aromatic freshness of basil, the vibrant heat of chili, and a harmonious blend of spices. For a unique twist, explore our Korean-inspired stir-fry paste, where the bold flavors of gochujang and gochugaru dance in perfect harmony with basil and chili. Vegetarian enthusiasts will delight in our vegan stir-fry paste, a plant-based symphony of flavors that proves vegetables can be the star of the show. Each recipe offers a distinct culinary experience, promising an explosion of taste that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
SPICY BEEF STIR-FRY WITH BASIL
This simple, delicious recipe for a spicy beef stir-fry comes from Leela Punyaratabandhu, a cookbook author who adapted it from Soei, a family-run restaurant in Bangkok. Using thinly sliced beef tenderloin means the dish is ready in just minutes, and you can adjust the heat to taste by reducing or increasing the number of fresh bird's-eye chiles. Made with fresh holy-basil leaves, the classic Thai dish is known as phat ka-phrao. If you can't find holy basil at a Thai market, Indian market or health food store, you could swap in more widely available Thai sweet basil (pictured), and make a dish of phat bai hora-pha. The dish could be one part of a larger meal or stand alone with some jasmine rice and a fried egg.
Provided by Tejal Rao
Categories dinner, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- If you're making rice with this dish, get it started. In a small bowl, stir together the soy sauce, oyster sauce, fish sauce, chicken stock and sugar. In a mortar or small food processor, grind together the garlic and chiles into a coarse paste.
- Heat the lard in a wok or large skillet over medium-high heat. Add the garlic-chile paste, and stir until fragrant, about 1 minute. Before the garlic starts to brown, add the beef, and stir-fry to separate the pieces and coat with fat. Add the liquid mixture, making sure not to leave any behind in the bowl, and cook until the beef is only barely pink, about 2 minutes. Add the lime leaves, and continue to cook until no pink remains on the beef, about 1 minute. Add the basil leaves, and stir until they are just starting to wilt, then remove from heat and serve with rice. (You can fish out the large pieces of makrut leaves before serving or put them aside as you eat.)
Nutrition Facts : @context http, Calories 522, UnsaturatedFat 19 grams, Carbohydrate 12 grams, Fat 36 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 13 grams, Sodium 466 milligrams, Sugar 5 grams, TransFat 0 grams
THAI-STYLE BEEF WITH BASIL AND CHILIES (PHAT BAI HORAPHA) RECIPE
Slice beef and Thai purple basil combine for a very quick but super-flavorful stir-fry.
Provided by J. Kenji López-Alt
Categories Mains Quick Dinners
Time 30m
Yield 3
Number Of Ingredients 15
Steps:
- Combine beef, 1 teaspoon soy sauce, 2 teaspoons fish sauce, and white sugar in a bowl. Toss to combine and set in refrigerator to marinate for at least 15 minutes and up to overnight.
Nutrition Facts : Calories 551 kcal, Carbohydrate 34 g, Cholesterol 119 mg, Fiber 3 g, Protein 46 g, SaturatedFat 6 g, Sodium 1381 mg, Sugar 11 g, Fat 25 g, ServingSize Serves 2 to 3, UnsaturatedFat 0 g
THAI BASIL CHILLI CHICKEN | MARION'S KITCHEN
This stir-fry is fast, fresh and fabulous, making it ideal for busy weeknights. It's simple, but totally special too with its sweet, spicy and fragrant flavours. Serve it with steamed rice and you've got a winner on your hands.
Provided by Bee
Yield 4
Number Of Ingredients 14
Steps:
- Step 1.Mix the ingredients for the stir-fry sauce. Set aside for later.
- Step 2.Heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic, chillies and onion and stir-fry for 20 seconds. Then add the chicken and immediately spread the chicken out in the pan. Allow to sear for almost a minute, then stir-fry. Repeat until the chicken is just cooked. Add the stir-fry sauce and cook until the sauce is just thickened. Toss through the bok choy and stir-fry for a minute. Then toss through the basil leaves. Serve with steamed rice.
PORK, BASIL AND CHILLI STIR FRY - THAI STYLE
My best friend, Deb, bought me a class at a Thai cooking school for my birthday. This was my favourite recipe. The most important thing I learned was, when it comes to Thai cooking, don't use substitutes - you only get the real flavour if you take the trouble to buy the right ingredients. This should be cooked in a wok, but a frypan will do if you don't have one. Don't be worried by the chillies, this dish is mild - as long as you remove the seeds from the chillies.
Provided by Kookaburra
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare all ingredients in advance.
- Place wok or pan over a moderate heat and add 2 tablespoons oil.
- Add garlic and stir fry gently until it is just starting to colour lightly.
- Add the sliced shallots and stir fry for a few minutes until they are transparent.
- Remove garlic and shallots to another dish and set aside until needed.
- Add a little more oil to the pan and increase heat.
- Stir fry pork, in batches, until it is coloured (it doesn't have to be cooked through).
- When the last batch of pork is cooked, add the shallots and garlic and the remaining pork to the pan.
- Add the chillies and stir fry for a minute or two.
- Now add the oyster sauce, fish sauce and palm sugar.
- Stir fry for about 5 minutes or so until pork is cooked and the sauce is slightly caramelised.
- Add basil and stir fry until wilted.
- Before serving, sprinkle lightly with white pepper.
- Serve with steamed jasmine rice.
KEN HOM'S STIR-FRIED CHICKEN WITH CHILLIES & BASIL
A traditional Thai dish packed with aromatic flavours, that's easy to prepare and packed with aromatic flavour
Provided by Ken Hom
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat a wok or large frying pan until it is very hot, then add 1 tbsp of the oil. When it is very hot, add the chicken and stir-fry over a high heat for 8-10 minutes, until browned all over. Using a slotted spoon, take the chicken from the pan and set aside.
- Reheat the wok and add the remaining oil. Toss in the garlic and shallots and stir fry for 3 minutes, until golden brown.
- Return the chicken to the wok and add the chillies, fish sauce, dark soy sauce and sugar. Stir fry over a high heat for a further 8-10 minutes or until the chicken is cooked through. Stir in the basil leaves and serve at once.
Nutrition Facts : Calories 200 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Protein 25 grams protein, Sodium 2.07 milligram of sodium
CHICKEN AND BASIL STIR-FRY
If you see Thai basil (also called holy basil) at your market, give it a try. It has pointed leaves and tastes of mint, cinnamon, and licorice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.
- In a large wok or nonstick skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer to a plate. Repeat with another 2 teaspoons oil and remaining chicken. Transfer chicken to plate. Set aside. Wipe out skillet with a paper towel.
- To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute.
- Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired.
Nutrition Facts : Calories 295 g, Fat 9 g, Fiber 1 g, Protein 41 g
SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)
My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.
Provided by Chef John
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 2
Number Of Ingredients 13
Steps:
- Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
- Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
- Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
- Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
Nutrition Facts : Calories 715.4 calories, Carbohydrate 58.6 g, Cholesterol 155.9 mg, Fat 30 g, Fiber 1.4 g, Protein 49.8 g, SaturatedFat 6.5 g, Sodium 1181.9 mg, Sugar 6.1 g
Tips:
- Prep your ingredients: Before you start cooking, make sure all your ingredients are prepped and ready to go. This will help you save time and avoid any scrambling during the cooking process. For this recipe, you'll need to mince the garlic, ginger, and lemongrass, as well as chop the basil and chili peppers.
- Use fresh ingredients: Fresh herbs and spices will give your stir-fry paste the best flavor. If you can, try to use fresh basil and chili peppers. If you don't have fresh basil, you can use dried basil, but be sure to use half the amount since it's more concentrated.
- Don't overcrowd the pan: When you're cooking the stir-fry paste, don't overcrowd the pan. This will prevent the paste from cooking evenly. If you need to cook the paste in batches, be sure to let the pan cool down before adding the next batch.
- Adjust the heat to your liking: This stir-fry paste is meant to be spicy, but you can adjust the heat to your liking by adding more or less chili peppers. If you're not sure how spicy you want it, start with a little bit of chili pepper and add more to taste.
- Store the paste in an airtight container: Once you've made the stir-fry paste, store it in an airtight container in the refrigerator for up to 2 weeks. You can also freeze the paste for up to 3 months.
Conclusion:
With its bold flavors and versatility, this basil and chili stir-fry paste is a must-have in any home cook's kitchen. Whether you're using it to add a kick to your favorite stir-fries, noodle dishes, or curries, this paste is sure to become a staple in your cooking repertoire. So next time you're looking for a way to add some excitement to your meals, reach for this basil and chili stir-fry paste and let the flavors do the talking.
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