Thai Basil is the fabulous sweet, licorice-y herb that gives many of the Southeast Asian dishes you so enjoy it’s irresistible flavor. What is so fun about Thai Basil is that it can be used in many of the same ways as it’s more recognizable friend, Italian Basil, if you are adventurous enough!
We love adding Thai Basil to salad dressings and to garnish our dishes that need that anise-y kick. It is fabulous in cocktails (try with tequila!), with fish, and in curries.
Wrap bunch of Thai basil in damp towel and place in a glass with bottoms of stems submerged in about an inch of water. Place in refrigerator. Can also be frozen to maximize shelf life.
Check out how the Finca Fam likes to use their Thai Basil!
This is a super easy recipe that Annie likes to make when she wants the satisfaction of a noodle dish. Pre-made udon noodles cook ever so quickly and all that’s left is a splash of sesame oil and coconut aminos here and a sprinkle of Thai basil and sesame seeds there and you’ve got yourself quite the noodle fix!
Annie’s Sesame Udon Noodles
1 package of pre-cooked Udon Noodles
Sesame Oil and Coconut Aminos (can sub. Tamari or Soy Sauce!) to taste
1 bunch Finca Thai Basil
A sprinkle of black sesame seeds
Cook your packaged Udon Noodles as per their instructions.
Once finished place into a bowl, adding a splash of sesame oil and coconut aminos to your liking.
Sprinkle over noodles with Thai Basil and black sesame seeds
Annie enjoyed her noodles with a simple grilled chicken breast seasoned with salt, pepper, garlic, cumin, and paprika, sliced, and plated with noodles.
Serve hot and enjoy!
Fried Rice is the perfect anytime meal because all you need is rice (which most of us have hiding away in our cupboards) and vegetables and the deciding factor is soy sauce which, if you don’t already have stored in your fridge, you should think very seriously about making the purchase. Soy sauce (sub. Tamari or Coconut Aminos) turns any boring quarantine rice dish into a sensational treasure. On top of all of that, our Thai basil makes your run-of-the-mill fried rice into a Thai delight, something reminiscent of your favorite Thai spot and I promise, you will NOT be disappointed.
Thai Basil Fried Rice with Amaranth
4-5 cups of white or brown rice (can substitute quinoa, too!)
3 tbsp neutral oil (vegetable, avocado, grapeseesd etc)
3 tsp minced garlic
3 tsp minced ginger
1 bunch Finca Amaranth, stems removed and leaves chopped
1 bunch Finca green onions (white and green parts separated)
1/2 onion chopped
1 Finca Summer Squash
3 tbsp soy sauce (I used 1.5 tbsp tamari and 1.5 tbsp coconut aminos)
1 tbsp sriracha
1/4 tsp ground pepper
OPTIONAL: 1/2 cup chopped Finca cilantro
Beat your eggs in a bowl and season with salt. Prepare all remaining ingredients
Heat skillet over high heat and add oil. Add chopped onion, stir fry until translucent and then add squash. Stir fry until squash is soft.
Add garlic and ginger, let sit for no more than 10 seconds then add the amaranth and white parts of the green onion. Stir fry for 2 minutes then add the Thai basil. Stir together for a few seconds before adding your rice.
After stir frying rice and incorporating everything in the skillet, push all ingredients to one side and pour in your eggs. Scramble your eggs and when they are almost completely cooked, stir into the rest of the rice mixture.
Add soy sauce, sriracha, pepper, and the green part of your green onions (and cilantro if you have it!). Stir together and serve hot, enjoy!