Basil Thai Siam Queen

Large vigorous and bushy plant producing large green leaves with spicy cinnamon aniseed aroma. More intense flavour than sweet basil and a must have for Thai and Vietnamese curries, stir fries, soups and salads. Late flowering variety, resulting in higher yields.

CAN BE USED IN:

CURRIES – STIR FRY – SOUPS – SALADS

SOWING DIRECTIONS

When
Early Spring to late Summer, all year round in warm areas.
Where
Direct into growing position or in pots. A warm, sheltered position in full sun.
How Sow
Sow thinly and cover lightly with fine soil. Firm gently and keep moist. Care When large enough, thin to 15cm (6in) apart.
Care
All year round. Pick leaves as required.
Harvest
As you need.
Sow:
-Spring
-Summer
Harvest:
As you need.
Soil type:
-well drained

Availability: In stock

$4.35

Bangkok Minced Pork With Thai Basil

Ingredients

  • 200 g ground pork
  • 2 tablespoons oil
  • 2 tablespoons red Thai chilli, pounded
  • 2 garlic cloves
  • 1 tablespoon
  • Oyster sauce
  • 1 ½ tablespoons
  • Fish sauce
  • 1 teaspoon sugar
  • ¼ cup water or ¼ cup stock
  • ½ cup Thai basil, fresh chopped

Instructions

  1. In a hot pan, add the oil and stir fry garlic and chilli until fragrant.
  2. Add pork and continue to stir fry on medium heat until almost ready.
  3. Keep stir frying and add pork stock as needed.
  4. Add oyster sauce, fish sauce, sugar.
  5. Increase heat to high and add fresh Thai basil. Keep stir frying for few seconds.
  6. Serve with white basmati rice and fried eggs.