Using Thai basil in this chicken stir-fry adds amazing aroma and flavor to the dish. Thai basil has a savory, anise-like ...

Stir in red bell pepper, soy sauce, fish sauce, oyster sauce, brown sugar, and red pepper flakes. Cook for 3 minutes. 4) Finish and serve: Stir in fresh basil until wilted. Serve over jasmine rice.

Tip into a hot serving dish and sprinkle over the Thai basil to serve. The beef can be marinated up to 2 hours ahead. The stir fry itself is best made and served straight away. Not suitable for ...

Gai pad krapow, sometimes called pad krapow gai, is a popular Thai dish that's very easy to cook. It makes for a fantastic lunch, especially when topped with a fried ... Stir in the holy basil ...

As part of "The Dish: Recipe," a spinoff of our James Beard Award-winning series, New York Times Cooking presents a quick and flavorful Thai basil chicken stir-fry. This salty, sweet, and spicy ...

Grace Parisi's Thai-inspired ... Or, you can stir-fry it or use it as a poaching liquid for chicken, shrimp and vegetables as with our Green Curry Beef Skewers with Fried Basil Oil.

Chef Enam Chowdhury is participating in a fundraiser at the Whatley Center in Pittsburg to honor the legendary Carroll Shelby by raising money for a bronze statue of the late East Texan. There will be ...

Stir in bell pepper puree. Using a slotted spoon, transfer mussels to deep bowls, and pour sauce from pan evenly over mussels. Sprinkle evenly with Thai basil leaves and pickled red onion petals.

Stir well to coat the chicken and onions in the paste. Fry for 1–2 minutes ... stir in the basil leaves and half the roasted peanuts. To serve, spoon the Thai massaman curry into bowls and ...