RecipesGlobal 
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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