Recipes
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Thai Basil Curry

A fragrant coconut-based curry featuring freshly cut Thai basil, chilies, and lemongrass.

Ingredients

  • Thai basil (1 cup loosely packed)
  • 1–2 chilies
  • 1 stalk lemongrass
  • 1 can coconut milk
  • Assorted garden vegetables (zucchini, peppers, eggplant, beans)
  • 1 tbsp curry paste (red or green)
  • Optional: ginger, lime juice, tofu

Method

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Swaps & variations

  • Mild: reduce chilies and use yellow curry paste
  • Herb swap: Italian basil works in a pinch
  • Light version: use low-fat coconut milk

Storing & freezing

Refrigerate up to 4 days. Freeze without basil for 3 months (add fresh basil when serving).

Grow it yourself

  • Loves heat; start indoors or sow after frost.,Pinch tops to encourage bushiness.,Water regularly but avoid soggy soil. Thai Basil
  • Can be grown from supermarket stalks.,Root them in water, then transplant.,Needs full sun and warmth. Lemongrass
  • Require long warm growing season.,Water consistently; mulch to retain moisture. Chilies
  • Zucchini, eggplant, pepper, and beans thrive in warm climates. Garden Vegetables
  • Lemongrass naturally repels mosquitoes and aphids.
  • Neem oil for whiteflies and leaf-eaters.
  • Basil keeps beetles away from vegetables.
  • Harvest by cutting stems above nodes.,Best picked before flowering. Thai Basil
  • Pull mature stalks from the outside of the clump. Lemongrass
  • Harvest based on heat preference (green = mild, red = hot). Chili Peppers

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