19 Flavorful Thai Basil Recipes Authentic and Easy

Craving bold, aromatic Thai flavors but short on time? Look no further! These 19 Flavorful Thai Basil Recipes bring the vibrant taste of Thailand straight to your kitchen—no takeout needed. From lightning-fast stir-fries to fragrant curries, each dish is packed with fresh herbs, savory-sweet sauces, and that irresistible basil kick. Get ready to spice up your weeknight dinners with these authentic yet easy-to-make favorites!

Thai Basil Chicken Stir Fry

This vibrant stir fry packs bold Thai flavors into a quick weeknight meal—garlicky, slightly sweet, and loaded with fresh basil.

Ingredients

• 1 lb ground chicken (or thighs, finely chopped)
• 3 tbsp neutral oil (like avocado or vegetable), divided
• 4 garlic cloves, minced
• 2 Thai chilies (or 1 serrano), thinly sliced
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 cup packed fresh Thai basil leaves (or sweet basil)
• Steamed jasmine rice, for serving

Instructions

1. Heat 2 tbsp oil in a wok or large skillet over high heat. Add garlic and chilies; stir 30 seconds until fragrant.
2. Add ground chicken, breaking it up with a spatula. Cook 4–5 minutes until no pink remains.
3. Reduce heat to medium. Add 1 tbsp fish sauce, 1 tbsp oyster sauce, 1 tbsp soy sauce, and 1 tsp sugar. Toss to coat.
4. Turn off heat. Stir in Thai basil and remaining 1 tbsp oil until leaves wilt slightly, about 30 seconds.
5. Serve immediately over rice.

The magic here? The basil gets just kissed by the heat, keeping its peppery aroma bright against the savory sauce.

Tip: For extra depth, add a splash of chicken stock when simmering the sauce.

Spicy Thai Basil Beef

This fiery, fragrant stir-fry comes together in under 20 minutes—perfect for busy weeknights when you’re craving bold Thai flavors at home.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 3 tbsp neutral oil (like vegetable or grapeseed), divided
• 4 garlic cloves, minced
• 2 Thai chilies (or 1 serrano), thinly sliced
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp soy sauce
• 1 tsp brown sugar
• 1 cup fresh Thai basil leaves (packed)
• 1 red bell pepper, thinly sliced

Instructions

1. Heat 2 tbsp oil in a wok or large skillet over high heat. Add the flank steak and sear for 2–3 minutes until browned but still pink in spots. Transfer to a plate.
2. Reduce heat to medium, add remaining 1 tbsp oil, then sauté garlic and chilies for 30 seconds until fragrant.
3. Stir in bell pepper and cook for 2 minutes until slightly softened.
4. Return beef to the pan. Add oyster sauce, fish sauce, soy sauce, and brown sugar, tossing everything for 1 minute to coat evenly.
5. Remove from heat and fold in Thai basil until just wilted (about 30 seconds).

The magic here? The basil stays bright and peppery—never soggy—thanks to that off-heat toss. Serve over jasmine rice to soak up the savory-sweet sauce.

Tip: For extra depth, char the bell pepper in a dry skillet for 2 minutes before slicing.

Thai Basil Pork with Green Beans

This stir-fry packs bold Thai flavors into a quick weeknight meal—garlicky, slightly spicy, and loaded with fresh basil.

Ingredients

• 1 lb ground pork
• 2 cups green beans, trimmed and cut into 1-inch pieces
• 3 cloves garlic, minced
• 1–2 Thai chilies (or 1 serrano), thinly sliced
• 1 tbsp neutral oil (like avocado or canola)
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1 tsp sugar
• 1 cup fresh Thai basil leaves (or Italian basil in a pinch)

Instructions

1. Heat oil in a large skillet or wok over medium-high heat. Add garlic and chilies; stir 30 seconds until fragrant.
2. Add ground pork, breaking it up with a spatula. Cook 5–6 minutes until no pink remains.
3. Toss in green beans, 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp fish sauce, and 1 tsp sugar. Stir-fry 3–4 minutes until beans are crisp-tender.
4. Remove from heat and fold in basil until just wilted.

The magic here? The basil added off-heat keeps its perfume-like aroma, balancing the savory-sweet sauce. Serve over jasmine rice for the full experience.

Tip: For extra crisp-tender beans, blanch them in boiling water for 1 minute before stir-frying.

Thai Basil Shrimp with Garlic

This quick and fragrant stir-fry packs bold Thai flavors into a weeknight-friendly dish—garlicky, slightly spicy, and loaded with fresh basil.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp neutral oil (like vegetable or grapeseed)
• 6 garlic cloves, minced
• 2 Thai chilies (or 1 serrano), thinly sliced
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 cup packed fresh Thai basil leaves (or sweet basil in a pinch)

Instructions

1. Heat 2 tbsp oil in a wok or large skillet over high heat until shimmering. Add shrimp and sear for 1 minute per side until just pink. Transfer to a plate.
2. Reduce heat to medium, add 1 tbsp oil, then sauté garlic and chilies for 30 seconds until fragrant.
3. Return shrimp to the pan. Add oyster sauce, fish sauce, and sugar, tossing to coat. Cook 1 more minute until shrimp are opaque.
4. Turn off heat, stir in basil leaves until just wilted.

The magic here? The basil stays bright and peppery—not overcooked—for a fresh contrast to the savory sauce.

Tip: Serve over jasmine rice to soak up every drop of that garlicky sauce.

Thai Basil Fried Rice

This vibrant fried rice packs a punch with fragrant Thai basil, savory-sweet sauce, and just the right kick of heat—perfect for a quick weeknight dinner with bold flavors.

Ingredients:

• 2 cups cooked jasmine rice (day-old preferred)
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/2 cup diced yellow onion
• 1/2 lb ground chicken or pork
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp oyster sauce
• 1 tsp sugar
• 1/2 tsp chili flakes (or to taste)
• 1 cup fresh Thai basil leaves (packed)
• 1 egg (optional)

Instructions:

1. Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add garlic and onion, stirring for 1 minute until fragrant.
2. Add ground chicken or pork, breaking it up with a spatula. Cook for 3–4 minutes until no pink remains.
3. Push the meat to one side, pour in 1 tbsp oil, and crack the egg (if using). Scramble until just set, then mix with the meat.
4. Add rice, tossing to combine. Stir in fish sauce, soy sauce, oyster sauce, sugar, and chili flakes. Cook for 2–3 minutes, pressing rice down to crisp slightly.
5. Turn off heat, fold in Thai basil until wilted (about 30 seconds).

The magic here? The basil’s peppery aroma infuses the rice at the last second, keeping it fresh and vibrant. Serve with lime wedges for a bright finish!

Tip: Day-old rice fries best—spread fresh rice on a tray to dry for 30 minutes if needed.

Thai Basil Tofu Stir Fry

This vibrant stir fry packs bold Thai flavors into a quick, veggie-packed meal—perfect for busy weeknights when you crave something fresh and satisfying.

Ingredients

• 14 oz extra-firm tofu, pressed and cubed
• 2 tbsp neutral oil (like avocado or vegetable), divided
• 1 red bell pepper, thinly sliced
• 1 cup green beans, trimmed and halved
• 3 cloves garlic, minced
• 1 Thai chili (or ½ jalapeño), thinly sliced (optional)
• 3 tbsp soy sauce
• 1 tbsp oyster sauce (or vegetarian alternative)
• 1 tsp sugar
• 1 cup fresh Thai basil leaves (or regular basil in a pinch)

Instructions

1. Crisp the tofu: Heat 1 tbsp oil in a wok or large skillet over medium-high. Add tofu and cook undisturbed for 3–4 minutes per side until golden. Transfer to a plate.
2. Stir-fry veggies: Add remaining 1 tbsp oil to the pan. Toss in bell pepper and green beans; stir-fry 3 minutes until crisp-tender. Add garlic and chili; cook 30 seconds until fragrant.
3. Combine: Return tofu to the pan. Pour in soy sauce, oyster sauce, and sugar; toss everything to coat evenly. Cook 1 minute longer.
4. Finish: Remove from heat and fold in basil leaves—they’ll wilt slightly from the residual heat.

The magic here? The basil adds a peppery-sweet punch that balances the savory sauce, while the tofu stays crispy even after tossing. Tip: Serve over jasmine rice and squeeze lime wedges on top for extra brightness!

Thai Basil Coconut Curry

This fragrant, creamy curry comes together in under 30 minutes, packing fresh basil, coconut milk, and just the right amount of heat for a weeknight-friendly Thai-inspired meal.

Ingredients:

• 1 tbsp coconut oil
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp red curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 lb boneless chicken thighs, sliced into strips
• 1 red bell pepper, sliced
• 1 cup packed fresh Thai basil leaves
• 1 tbsp lime juice

Instructions:

1. Heat 1 tbsp coconut oil in a large skillet over medium-high. Add onion and cook for 3 minutes until softened. Stir in garlic and ginger, cooking for 30 seconds until fragrant.
2. Add 2 tbsp red curry paste and cook for 1 minute, stirring constantly. Pour in coconut milk, scraping the pan to dissolve the paste. Stir in 1 tbsp fish sauce and 1 tbsp brown sugar.
3. Add chicken and bell pepper, simmering for 10–12 minutes until chicken is cooked through.
4. Remove from heat and fold in Thai basil and 1 tbsp lime juice until the leaves wilt slightly.

The magic here? The basil adds a peppery freshness right at the end, keeping its vibrant flavor instead of turning muddy.

Tip: Swap Thai basil for Italian in a pinch, but add a pinch of chopped mint to mimic its unique bite.

Thai Basil Mussels in Spicy Sauce

These mussels pack a punch with garlicky heat and fragrant Thai basil—perfect for a quick, restaurant-worthy weeknight dinner.

Ingredients:

• 2 lbs fresh mussels, scrubbed and debearded
• 2 tbsp vegetable oil
• 4 garlic cloves, minced
• 1 red chili (like Fresno), thinly sliced
• 1/2 cup chicken broth
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 cup packed Thai basil leaves
• 1 tbsp lime juice

Instructions:

1. Heat vegetable oil in a large pot over medium-high. Add garlic and chili; sauté 30 seconds until fragrant.
2. Add mussels, chicken broth, oyster sauce, fish sauce, and sugar. Stir well, cover, and steam 5–6 minutes until mussels open (discard any unopened ones).
3. Turn off heat. Fold in Thai basil and lime juice until wilted.

The magic here? The basil adds a peppery freshness that balances the briny-sweet sauce—no cream needed for richness!

Tip: Serve with crusty bread or jasmine rice to soak up every drop of that addictive broth.

Thai Basil Eggplant Stir Fry

This vibrant stir fry packs bold Thai flavors into tender eggplant, with just the right balance of sweet, spicy, and savory—ready in under 30 minutes!

Ingredients

• 2 medium Japanese eggplants (about 1 lb), cut into 1-inch cubes
• 2 tbsp neutral oil (like avocado or grapeseed)
• 4 cloves garlic, minced
• 1 Thai chili (or ½ jalapeño), thinly sliced
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• ½ cup fresh Thai basil leaves (or regular basil in a pinch)

Instructions

1. Heat oil in a large wok or skillet over medium-high. Add eggplant and stir-fry for 5 minutes until slightly softened and browned in spots.
2. Push eggplant to one side. Add garlic and chili to the empty space and cook for 30 seconds until fragrant. Toss everything together.
3. Add oyster sauce, soy sauce, and sugar. Stir-fry for 2 more minutes until eggplant is fully tender and glossy with sauce.
4. Remove from heat and fold in basil until just wilted.

The magic here? The eggplant soaks up the savory sauce while staying silky—not mushy—and the basil adds a fresh, peppery finish.

Tip: For extra texture, toss in a handful of crispy fried shallots at the end.

Thai Basil Chicken Lettuce Wraps

These vibrant lettuce wraps pack all the bold, aromatic flavors of Thai street food into a light and fresh meal—perfect for busy weeknights.

Ingredients:

• 1 lb ground chicken
• 2 tbsp neutral oil (like avocado or vegetable)
• 3 garlic cloves, minced
• 1 Thai chili (or 1/2 jalapeño), finely chopped
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 1 cup fresh Thai basil leaves (or regular basil in a pinch)
• 1 lime, cut into wedges
• 8–10 butter lettuce leaves, rinsed and patted dry

Instructions:

1. Heat 1 tbsp oil in a large skillet over medium-high. Add the ground chicken and cook, breaking it up with a spatula, for 5–6 minutes until no pink remains.
2. Push the chicken to one side; add the remaining 1 tbsp oil, garlic, and chili. Sauté for 30 seconds until fragrant, then mix into the chicken.
3. Stir in fish sauce, soy sauce, and brown sugar. Cook for 1 minute, then remove from heat and fold in Thai basil until just wilted.
4. Spoon the mixture into lettuce leaves and serve with lime wedges for squeezing over.

The magic here? The basil gets tossed in off-heat—it stays bright and perfumed, balancing the savory-sweet chicken beautifully.

Tip: For extra crunch, top with a sprinkle of chopped peanuts or quick-pickled carrots.

Thai Basil Noodle Soup

This fragrant, brothy noodle soup is packed with fresh Thai basil, tender chicken, and chewy rice noodles—perfect for a quick, comforting meal with bold Southeast Asian flavors.

Ingredients:

• 4 cups low-sodium chicken broth
• 8 oz boneless, skinless chicken thighs, thinly sliced
• 4 oz dried flat rice noodles
• 1 cup packed fresh Thai basil leaves (plus extra for garnish)
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 red chili, thinly sliced (optional)

Instructions:

1. In a pot, bring chicken broth to a simmer over medium heat. Add chicken and cook for 5 minutes until no longer pink.
2. Meanwhile, soak rice noodles in hot water for 8 minutes until pliable but still firm. Drain and set aside.
3. Stir in fish sauce, soy sauce, brown sugar, lime juice, garlic, and ginger. Simmer for 2 minutes to blend flavors.
4. Add noodles and Thai basil, cooking just 1 minute until basil wilts and noodles are tender.
5. Ladle into bowls and top with extra basil and chili slices if using.

The magic here is the last-minute addition of Thai basil, which keeps its peppery-anise flavor bright instead of turning muddy. A squeeze of lime at the table makes it sing!

Tip: Swap chicken for shrimp or tofu—just adjust cooking time accordingly.

Thai Basil Duck with Chili

This fragrant stir-fry packs bold Thai flavors—savory duck, spicy chilies, and aromatic basil—for a restaurant-worthy dish you can whip up at home.

Ingredients:

• 1 lb boneless duck breast, thinly sliced
• 3 tbsp vegetable oil, divided
• 4 garlic cloves, minced
• 2 Thai chilies (or 1 serrano), thinly sliced
• 1 red bell pepper, thinly sliced
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 cup fresh Thai basil leaves (or regular basil)

Instructions:

1. Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add duck and stir-fry for 4–5 minutes until browned. Transfer to a plate.
2. Add remaining 2 tbsp vegetable oil to the pan. Sauté garlic and chilies for 30 seconds until fragrant. Add bell pepper and stir-fry for 2 minutes.
3. Return duck to the pan. Add oyster sauce, soy sauce, fish sauce, and sugar, tossing to coat. Cook for 1 minute.
4. Remove from heat and fold in Thai basil until just wilted.

The magic here? The basil adds a fresh, peppery punch that balances the rich duck and fiery chilies—no fancy techniques required.

Tip: For extra crispiness, pat the duck dry before slicing and press it in the pan for a minute before stirring.

Thai Basil Scallops with Lemongrass

These tender scallops get a vibrant kick from fragrant lemongrass and spicy-sweet Thai basil—ready in just 20 minutes for a restaurant-worthy weeknight dinner.

Ingredients:

• 1 lb fresh sea scallops, patted dry
• 2 tbsp neutral oil (like avocado or grapeseed)
• 1 stalk lemongrass, tender inner part only, finely minced (about 1 tbsp)
• 3 garlic cloves, thinly sliced
• 1 red Fresno chili, seeded and julienned (or 1/2 tsp red pepper flakes)
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 cup packed Thai basil leaves
• 1 tbsp lime juice

Instructions:

1. Heat 1 tbsp oil in a large skillet over high heat until shimmering. Add scallops in a single layer and sear undisturbed for 2 minutes per side until golden. Transfer to a plate.
2. Reduce heat to medium. Add remaining 1 tbsp oil, then sauté lemongrass, garlic, and chili for 1 minute until fragrant.
3. Stir in oyster sauce, fish sauce, and sugar, scraping up any browned bits. Return scallops to the pan and toss to coat.
4. Remove from heat. Fold in Thai basil until just wilted, then drizzle with lime juice.

The magic here? The basil stays bright and peppery (not soggy!) by stirring it in off the heat—a pro trick for maximum freshness.

Tip: For crispy edges, make sure scallops are bone-dry before searing and don’t overcrowd the pan.

Thai Basil Lamb Curry

This fragrant, slightly spicy curry is a weeknight winner—packed with tender lamb, vibrant Thai basil, and a creamy coconut sauce that clings to every bite.

Ingredients:

• 1 lb ground lamb
• 1 tbsp vegetable oil
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp red curry paste
• 1 (13.5 oz) can coconut milk
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 cup packed fresh Thai basil leaves
• 1 red bell pepper, thinly sliced
• Cooked jasmine rice, for serving

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add the onion and sauté for 3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the lamb, breaking it up with a spoon, and cook for 5 minutes until browned. Stir in 1 tbsp red curry paste and cook for 1 minute to toast the spices.
3. Pour in the coconut milk, 1 tbsp fish sauce, and 1 tsp brown sugar. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
4. Fold in the bell pepper and cook for 2 minutes until just tender. Remove from heat and stir in the Thai basil—it’ll wilt instantly from the residual heat.
5. Serve over jasmine rice, scraping every last bit of that creamy, herb-packed sauce onto your plate.

Tip: For extra heat, add a thinly sliced Thai chili with the bell pepper. Don’t skip the Thai basil—its anise-like punch is what makes this dish sing!

Thai Basil Pineapple Fried Rice

This vibrant fried rice balances sweet pineapple, savory soy, and fragrant Thai basil for a quick, restaurant-worthy meal at home.

Ingredients:

• 3 cups cooked jasmine rice (preferably day-old)
• 1 cup fresh pineapple, diced into ½-inch pieces
• ½ cup diced red bell pepper
• ¼ cup thinly sliced shallot
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp brown sugar
• ½ cup packed Thai basil leaves
• 2 eggs, lightly beaten
• Lime wedges (for serving)

Instructions:

1. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high. Add eggs and scramble until just set, about 1 minute. Transfer to a plate.
2. Add remaining 1 tbsp oil to the pan. Sauté shallot and garlic for 30 seconds until fragrant. Stir in red bell pepper and cook for 2 minutes until slightly softened.
3. Add rice, breaking up clumps with a spatula. Cook for 3 minutes, stirring occasionally, until lightly toasted.
4. Pour in soy sauce, fish sauce, and brown sugar, tossing to coat evenly. Fold in pineapple and scrambled eggs, cooking 1 minute more.
5. Remove from heat and stir in Thai basil until just wilted. Serve with lime wedges.

The juicy pineapple caramelizes slightly in the pan, adding pops of sweetness that play off the umami-rich sauce—don’t skip the extra lime squeeze!

Tip: For extra texture, top with crushed peanuts or crispy fried shallots.

Thai Basil Sweet Chili Wings

These sticky-sweet wings pack a punch of Thai-inspired flavor, with a garlicky chili glaze and fresh basil for a bright finish.

Ingredients:

• 2 lbs chicken wings, split at joints
• 2 tbsp vegetable oil
• 1 tsp kosher salt
• 1/2 cup sweet chili sauce
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1/4 cup fresh Thai basil leaves, torn

Instructions:

1. Prep wings: Toss chicken wings with 2 tbsp vegetable oil and 1 tsp kosher salt. Arrange on a parchment-lined baking sheet.
2. Bake: Roast at 425°F for 35 minutes, flipping halfway, until skin is crispy and golden.
3. Make glaze: While wings cook, whisk together 1/2 cup sweet chili sauce, 3 cloves minced garlic, 1 tbsp soy sauce, and 1 tbsp lime juice in a small saucepan. Simmer over low heat for 3 minutes until slightly thickened.
4. Toss & finish: Transfer hot wings to a bowl, pour glaze over, and toss to coat. Fold in 1/4 cup torn Thai basil just before serving.

The magic here is the contrast: crackly caramelized wings meet herbaceous basil and tangy-sweet heat. Serve with extra napkins—it’s a sticky situation!

Tip: For extra char, broil glazed wings for 1–2 minutes after tossing.

Thai Basil Fish Cakes

These fragrant fish cakes pack a punch of Thai flavors, with fresh basil and a crispy exterior that’s perfect for dipping.

Ingredients:

• 1 lb white fish fillets (like cod or tilapia), finely chopped
• 1/4 cup Thai basil leaves, thinly sliced
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 egg, lightly beaten
• 1/4 cup panko breadcrumbs
• 2 tbsp vegetable oil (for frying)
• Lime wedges and sweet chili sauce (for serving)

Instructions:

1. In a large bowl, combine the chopped fish, Thai basil, 2 tbsp red curry paste, 1 tbsp fish sauce, 1 tbsp brown sugar, and the beaten egg. Mix until well blended.
2. Gently fold in 1/4 cup panko breadcrumbs until the mixture holds together. Shape into 8 small patties (about 2 inches wide).
3. Heat 2 tbsp vegetable oil in a skillet over medium-high. Cook the patties for 3–4 minutes per side, until golden and crisp.
4. Serve immediately with lime wedges and sweet chili sauce.

The secret here is the Thai basil—its peppery, anise-like flavor makes these fish cakes anything but ordinary.

Tip: For extra crispiness, refrigerate the shaped patties for 20 minutes before frying.

Thai Basil Vegetable Spring Rolls

These fresh, herb-packed spring rolls are a vibrant way to enjoy Thai flavors at home—no frying required!

Ingredients:

• 8 rice paper wrappers (8.5-inch diameter)
• 1 cup shredded red cabbage
• 1 medium carrot, julienned
• 1 small cucumber, julienned
• 1/2 cup fresh Thai basil leaves
• 1/2 cup fresh mint leaves
• 1/4 cup chopped roasted peanuts
• 2 tbsp lime juice
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sriracha (optional)

Instructions:

1. Prep the sauce: Whisk together 2 tbsp lime juice, 2 tbsp soy sauce, 1 tbsp honey, and 1 tsp sriracha (if using) in a small bowl. Set aside.
2. Soak the wrappers: Fill a large shallow dish with warm water. Dip one rice paper wrapper for 5–10 seconds until pliable but still slightly firm. Lay flat on a damp towel.
3. Layer fillings: On the lower third of the wrapper, pile a small handful of shredded red cabbage, julienned carrot, and cucumber. Top with 3–4 Thai basil leaves, 3–4 mint leaves, and a sprinkle of chopped peanuts.
4. Roll tightly: Fold the sides inward, then roll from the bottom up, pressing gently to seal. Repeat with remaining wrappers and fillings.
5. Serve: Slice rolls in half diagonally and serve with the reserved dipping sauce.

The Thai basil and mint make these rolls uniquely fragrant, while the peanuts add a satisfying crunch—perfect for a light lunch or appetizer.

Tip: Keep rice paper wrappers covered with a damp towel while assembling to prevent cracking.

Thai Basil Ice Cream with Honey

This unexpected twist on ice cream blends fragrant Thai basil with sweet honey for a refreshing, herbaceous treat that’s surprisingly easy to make at home.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup honey
• 4 large egg yolks
• 1/2 cup packed fresh Thai basil leaves, finely chopped
• 1/4 tsp salt

Instructions:

1. In a saucepan, combine heavy cream, whole milk, and honey. Heat over medium-low until steaming (about 5 minutes), stirring occasionally. Remove from heat.
2. Whisk egg yolks in a bowl. Slowly pour 1/2 cup of the warm cream mixture into the yolks, whisking constantly to temper. Pour the yolk mixture back into the saucepan.
3. Cook over low heat, stirring constantly with a spatula, until the mixture thickens slightly (about 5–7 minutes; do not boil). It should coat the back of a spoon.
4. Remove from heat and stir in chopped Thai basil and salt. Let steep for 30 minutes, then strain through a fine-mesh sieve, pressing on the basil to extract flavor.
5. Chill the mixture for at least 4 hours (or overnight). Churn in an ice cream maker according to manufacturer’s instructions, then freeze for 4 hours before serving.

The floral, peppery notes of Thai basil shine against the mellow sweetness of honey, creating a sophisticated yet playful dessert. Tip: For extra texture, drizzle with additional honey and garnish with a few whole basil leaves before serving.

Conclusion

With these 19 flavorful Thai basil recipes, you can bring authentic, easy-to-make dishes straight to your kitchen! Whether you’re craving a quick stir-fry or a fragrant curry, there’s something here for every home cook. Don’t forget to try your favorites, leave a comment about what you loved, and share this roundup on Pinterest to spread the deliciousness. Happy cooking!