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Thai Basil Curry
A fragrant coconut-based curry featuring freshly cut Thai basil, chilies, and lemongrass.
~40 mintotal
Ingredients
- Thai basil (1 cup loosely packed)
- 1–2 chilies
- 1 stalk lemongrass
- 1 can coconut milk
- 400g assorted garden vegetables (zucchini, peppers, eggplant, beans)
- 1 tbsp curry paste (red or green)
- Optional: ginger, lime juice, tofu
Cooking Steps
Prep aromatics
Bruise lemongrass, chop chilies.
Sauté curry paste
Fry gently to release oils.
Add coconut milk
Stir until paste dissolves.
Add vegetables
Simmer until tender.
Finish
Add Thai basil and lime juice. Serve over rice or noodles.
Optional Enhancements
- Mild: reduce chilies and use yellow curry paste
- Herb swap: Italian basil works in a pinch
- Light version: use low-fat coconut milk
Plant & Growing Tips
Thai Basil
- Loves heat; start indoors or sow after frost.
- Pinch tops to encourage bushiness.
- Water regularly but avoid soggy soil.
Lemongrass
- Can be grown from supermarket stalks.
- Root them in water, then transplant.
- Needs full sun and warmth.
Chilies
- Require long warm growing season.
- Water consistently; mulch to retain moisture.
Garden Vegetables
- Zucchini, eggplant, pepper, and beans thrive in warm climates.
Natural Pest Control
- Lemongrass naturally repels mosquitoes and aphids.
- Neem oil for whiteflies and leaf-eaters.
- Basil keeps beetles away from vegetables.
Harvest
Thai Basil
- Harvest by cutting stems above nodes.
- Best picked before flowering.
Lemongrass
- Pull mature stalks from the outside of the clump.
Chili Peppers
- Harvest based on heat preference (green = mild, red = hot).
Storing & Freezing
Refrigerate up to 4 days. Freeze without basil for 3 months (add fresh basil when serving).
