This ready-made herbal paste contains a balanced composition of savory basil, chillies, onions, and garlic and is a versatile seasoning mix. It doesn’t really want to be kept in the freezer because it’s a fresh chilli paste that’s meant to be used as a condiment, or a sambal. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. Cook for a few minutes until the garlic turns a shade or two darker and the air in your kitchen has been replaced by cough-inducing chilli fumes (P.

Ingredients: Chilli (27%), Soy Sauce ( Soybeans, Wheat Flour) (18%), Holy Basil Leaves (15%), Onion (10%), Soybean Oil (9%), Sugar (7%), Garlic (7%), Salt (4. Chilli paste and Holy basil leaves are made from Thai red chilli peppers, basil leaves of holy basil, Soy Oil, and spicy garlic.The most obvious application for the vegan holy basil sauce is pad kaprao, but there are plenty of other uses too. Chilli Paste and Holy Basil Leaves is made from Thai red chilli peppers, basil leaves of holy basil, soy oil, and spicy garlic. Personally, I think this sauce requires chillies and doesn't taste right without them, so if you aren't a fan of fiery heat then I would recommend using a milder variety rather than omitting them altogether. While I've yet to try it, I reckon stir fried brussels sprouts or asparagus would be a top notch pairing.

But then again, my definition of what tastes "right" isn't monolithic; we've all got different preferences. As far as the other sauces go, look to my Thai soy and seasoning sauce primer for a more in depth explanation. Yet our Blue Elephant stir-fry holy basil paste will enable you to cook this emblematic stir-fry anytime, anywhere in less than 10 minutes!

To the uninitiated this may sound bizarre, but use of pasta in stir fries is familiar to Thai cooks (consider pad macaroni, a great favourite of Thai children). I know this won’t last more than a couple of days at our place because Deena and I both live on chili sauces. Heat a wok or a frying pan and add 3 tablespoons of vegetable oil together with the contents of this packet.

Though the Thai pasta preference tends to err more on the side of well done, my recommendation is to use spaghetti that's cooked al dente, coat it in some oil, and then use it to stir fry (it will cook further as you do, so keep that in mind). Ingredients:Chilli, Dry Holy Basil Leaves (15%), Soy Sauce (Soybean, Wheat) contains Gluten), Salt), Fish Sauce (Anchovy Extract, Salt, Sugar), Modified Tapioca Starch, Hydrolysed Maize Protein, Yeast Extract, Flavourings. So one day, it occurred to me that since I have easy access to Thai sweet basil throughout the year, I could make it myself. It is better known in Thai cuisine as Pad Krapow, which is a quick-to-prepare dish of (usually) minced chicken (but minced pork or beef is also sometimes used). If you ask Thai people what is their favorite dish, 9 out of 10 times they will answer ‘PHAD KRAPAO’.In Western cooking we're often taught to never let garlic pass beyond the point of lightly fried because it will impart bitterness to foods. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. Not only is it a good way to use up a bunch of this fragrant herb, but it will also keep for some time in the fridge. Directions: for frying with meat or seafood, put 2-3 spoons of paste, stir together until cooked, add other ingredient as required. Cheerful Links established since 2015, we are an Oriental Supermarket with our headquater based in Stoke-On-Trent and a branch located in Manchester.

Because I have a bagful and can make this right now if that won’t compromise the freshness or flavour too much. Ingredients: Red Chilli 50%, Garlic, Holy Basil Leaves 7%, Soybean Oil, Salt, Water, Sugar, Kaffir Lime, Pepper, Citric Acid. Ingredients: Fresh red chilli 50%, garlic 21%, basil leaves 7%, soybean oil 6%, salt 6%, water 5%, sugar 3%, kaffir lime 1%, pepper 0. As I mention in the recipe below, for me the chillies are integral to the flavour and consequently the sauce doesn't taste right without them. One of the most popular items at pop ups I've done with Kay Kay Food is a holy basil and shiitake mushroom crystal dumpling, which was made using this sauce.

With the chillies, lemongrass, the basil and lime juice, you’ve got a great base of flavour to work with. This particular Thai basil is the more common of the 3 Asian varieties, and is quite often passed off as the more elusive Thai holy basil. Rather than omit them, I'd suggest using a more mild variety if bird's eye chillies pack too much of a punch for you. If you've got a garden glut and are desperate for recipes with holy basil (kaprow/gaprao/etc…), this holy basil sauce is a great place to start. The Holy basil seasoning paste from Lobo is a favourite to use for cooking food full of wonderful Thai flavour.