Thai Basil

Store like fresh herbs. Keep stems in a bit of water at room temperature for a day or two, or wrap in a damp paper towel and store in a plastic bag in the fridge for up to 5 days. Can also be frozen by chopping and freezing in an ice cube tray with water or oil.

Add Thai basil towards the end of cooking to preserve its delicate flavor and aroma.

Roughly chop or tear the leaves; avoid finely mincing, which can bruise them.

It's a key ingredient in many Thai dishes like Pad Krapow Moo (stir-fried pork with holy basil) and green curry.

Chili peppers

Garlic

Ginger

Lemongrass

Lime

Coconut milk

Soy sauce

Fish sauce

Chicken

Pork

Tofu

Cooking Thai basil for too long, which can dull its unique flavor.

Confusing it with Italian basil; while similar, the flavor profile is distinct and not always interchangeable.