Lobo brand Thai Holy basil seasoning paste - 1.76 oz each (5 packs)

Product Information

Ingredients: Chilli (27%), Soy Sauce (Soybeans, Wheat Flour) (18%), Holy Basil Leaves (15%), Onion (10%), Soybean Oil (9%), Sugar (7%), Garlic (7%), Salt (4. Its essential ingredient the ‘bai krapao’ or holy basil, is very challenging to find outside of southeast Asia – 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!

Disclaimer: Although we make every effort to ensure product information is correct and up-to-date, we are not responsible for typos, inaccuracies or mis-information on this site. 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. 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. 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. 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.Ocimum basilicum or horapa in Thai, the sweet basil is one of a gazillion types of basil leaves to be found. All content on this site, including, but not limited to, text, recipes, and photographs are owned by Messy Vegan Cook and its contributors. I know this won’t last more than a couple of days at our place because Deena and I both live on chili sauces.

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. So, I’d have a portion of this Thai sweet basil chilli paste on the side to lift the flavour and for that must-have spice. Red Chilli, Garlic, Holy Basil Leaves, Soybean oil, salt, water, sugar, kaffir lime, pepper, citric acid. Holy basil is a herb native to South East Asia and is used in the stir fry dish pa kapao or pad kra pao. Ingredients: Red Chilli 50%, Garlic, Holy Basil Leaves 7%, Soybean Oil, Salt, Water, Sugar, Kaffir Lime, Pepper, Citric Acid.

It would work well with drunken noodles and any similar style of cooking sen yai (fresh rice noodles). You serve this with fragrant jasmine rice and (if you can find it) a few leaves of Thai basil to finish it off. Ingredients: chilli, soy sauce [soy beans, wheat flour], holy basil, onion, soyabean oil, sugar, garlic, salt, water, modified tapioca starch, e1442 hydroxy propyl distarch phosphate. Chilli paste and Holy basil leaves are also very delicious as a dip for seafood and meat and great for enriching sauces and seasoning wok dishes. With Lobo Thai Holy Basil Seasoning Paste, you can season your meat or curry dishes and experience the authentic taste of Thailand.

Chilli (27%), Soy Sauce (Soybeans, and Wheat Flour) (18%), Holy Basil Leaves (15%), Onion (10%), Soybean Oil (9%), Sugar (7%), Garlic (7%), Salt, (4.

But as you can see in the video, I’m not using those as I didn’t have any for this impromptu recipe. Heat a wok or a frying pan and add 3 tablespoons of vegetable oil together with the contents of this packet. All of that said, one of my most favourite ways to use holy basil sauce is to season dumpling fillings. Although it is a very versatile stir-fry, given you can adapt the recipe for all kinds of proteins… and even vegetarian with tofu or mushrooms. Ingredients: Fresh red chilli 50%, garlic 21%, basil leaves 7%, soybean oil 6%, salt 6%, water 5%, sugar 3%, kaffir lime 1%, pepper 0.

But then again, my definition of what tastes "right" isn't monolithic; we've all got different preferences. This ready-made herbal paste contains a balanced composition of savory basil, chillies, onions, and garlic and is a versatile seasoning mix. We recommend that you do not solely rely on the information presented and that you always read labels, warnings, and directions before using or consuming a product, especially if you suffer from food allergies. 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).

Because I have a bagful and can make this right now if that won’t compromise the freshness or flavour too much. Interesting how each cuisine has its own version of fiery hot chilli pastes to use as a sauce or as a dip or chutney. uk, Whilst we have taken great care in preparing this summary and believe it is accurate at the time, it is not a substitute for your reading the product packaging prior to use. 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.