I LOVE all kinds of basil, but I don't love how quickly it goes bad and that it doesn't freeze well. So I came up with this recipe as a way to use up any amount of basil you have on hand . It's an easy and versatile sauce that only uses pantry staples, and can be stored in the fridge for at least a week. Reheat it and pour onto any cooked protein, or use it as a stir fry sauce - or heck, you can even use it as gravy for your mashed potatoes. It can also be made vegan. The possibilities are endless!
If you go to any Thai restaurant in N. America, you might find something on the menu that is a stir fry in a brown sauce with Thai basil. It might be called pad kra pao, pad gaprao, or pad kra pow or something else. It's super popular, and I've seen renditions of this dish made with just about every protein: meat, seafood, tofu - and it all works well. The versatility of this dish is what gave me the idea for the sauce.
This basil sauce will make whatever you put it on taste just like what you get from your Thai restaurant, but better, because you made it 😉
Here are all the ingredients you'll need to make Thai basil sauce. Use whatever kind of basil you have + some simple pantry staples, which is the whole idea - and the peppers are optional!
Here's a bird's eye view of the process, but be sure to check out the full video tutorial in the recipe card below for extra tips to ensure success!
The basic idea behind this recipe is the fact that cooking is a preservation method . A short-term preservation mind you, it's not like canning, but it can still buy you enough time so you don't have to waste anything.
I do this often with vegetables. Ever got excited by a sale at the grocery store and bought too many vegetables? Now they're sitting in your fridge, about to die, and you still don't have any plans for them? If they don't freeze well, or you don't want to freeze them, you can just cook them! Cooking will stop the spoilage, and now it'll last in the fridge for at least another week , ready to be incorporated into your next meal when you're ready.
With vegetables, you can simply steam, blanch, or saute them with a little salt. Cool them down quickly and pack it away. All ready-to-eat foods should last in the fridge for at least a week (given that your fridge is at the proper temperature). Steamed veggies can be tossed into a stir-fry, added to soups or stews, or simply mixed with a dressing such as this awesome Japanese deep roasted sesame dressing that is good on literally every possible vegetable.
And if for some reason the week is over and it's still there? You can still freeze the cooked veggies, and they'll still be good for adding into soups or anything where a firm texture isn't important.
There are 2 main ways to use this sauce: as a pour-over, or as a stir-fry sauce. The flavour works well in many dishes, but here are some things I have tried and love:
You can also get creative. I think the sauce would make a great gravy for mashed potatoes! What else do you think you could try?
This recipe will work with any kind of basil. I used Thai basil, but Italian or holy basil will work just as well.
You can substitute the oyster sauce with vegetarian versions of oyster sauce; see this post for more on that. You can also use vegetarian fish sauce or substitute equal amount of soy sauce, Golden Mountain Sauce, or Maggi Seasoning.
The sauce will last at least one week in the fridge.
In theory, yes, but the basil will not look as good and the basil flavour will not be as strong. If you want to freeze, I recommend leaving out the bell pepper and adding them in when you cook so that it will remain crisp, as vegetables turn soft after freezing.
Before you start, be sure to watch the video tutorial to ensure success! I always include little tips and tricks not mentioned in the blog post. The video is in the recipe card below, but you can also watch it on YouTube !
The post How to Save Your Basil - Thai Basil Stir Fry Sauce Recipe appeared first on Hot Thai Kitchen.