Holy Basil in Thai Cooking

Holy basil has soft, slightly hairy leaves with jagged edges, and a peppery, clove-like heat that blooms the moment it hits a hot wok. It is the defining herb of pad kra pao, the stir-fry that is probably Thailand’s most ordered lunch.

Outside Thailand, pad kra pao is often made with Thai sweet basil, and it is still good, but it tastes different: sweeter and more anise-like rather than peppery.

Pronunciation	ga-prao
Flavour	Peppery, clove-like, slightly minty; strongest when cooked
Used in	Pad kra pao, jungle curry, stir-fried seafood
Substitute	Thai sweet basil with extra black pepper

Red and white holy basil

Red holy basil (kra pao daeng) has purplish stems and leaves, and is more pungent and aromatic. White or green holy basil (kra pao khao) is milder and more common. Thai cooks often prefer the red for stir-fries; a mixture of both is ideal.

How to cook with it

Holy basil is almost always cooked. Add a large handful at the very end of a stir-fry and toss until just wilted, about 10 seconds. Fried for longer it turns bitter and dark.

Besides pad kra pao with pork, chicken, beef or seafood, it goes into gaeng pa (jungle curry), stir-fried seafood with chilli paste, and drunken noodles (pad kee mao). A few leaves are sometimes deep-fried until crisp and scattered on top.

Buying and storing

Fresh holy basil is sold in Thai and some Asian grocers, and frozen in bags. Store fresh leaves like Thai basil, stems in water at room temperature. Frozen leaves turn dark but keep their flavour well for stir-fries; add them straight from the freezer.

Holy basil and tulsi

Holy basil is the same species as tulsi, the sacred basil of India, which is used there mainly in tea and in worship rather than in cooking. Tulsi seeds sold for gardening grow plants that work for pad kra pao.

Cook’s tip
If you can only find a few holy basil leaves, mix them with Thai sweet basil and add a good grind of black pepper. You will get much of the peppery character.

Recipes with Holy Basil

Τηγανητά στο γουόκ

Pad Kra Pao Moo Sap (Holy Basil Pork)

Minced pork stir-fried with garlic, bird’s eye chilli and holy basil, served over rice with a crisp-edged fried egg.

20 min · Easy