Holy Basil - Green Curry
Chef's recommendations
Serve with steamed Jasmine rice or wild riceberry
Finish with a splash of Chili Fish sauce
Pair with cold Sapporo Beer
Cooking Instructions
Place the dish in the fridge to thaw overnight or for 24 hours.
Empty dish contents in a saucepan and cook on medium-low to medium heat. Slowly bring the curry to a simmer. Cook for 5-10 minutes, stirring periodically.
Remove lime leaves. Plate and enjoy!
+ Ingredients
GREEN CURRY with MUSHROOMS: Coconut Milk, Chicken Broth, Cilantro, Thai Basil, Palm Sugar, Fish Sauce, Red Bell Pepper, Thai Eggplant, Winter Melon, Kefir Lime, Salt, Chili, Curry Paste, King Oyster.
GREEN CURRY with JIDORI CHICKEN: Coconut Milk, Chicken Broth, Cilantro, Thai Basil, Palm Sugar, Fish Sauce, Red Bell Pepper, Thai Eggplant, Winter Melon, Kefir Lime, Salt, Chili, Curry Paste, Chicken Thigh.
Meet The Maker:
Chef Deau Arpapornnopparat dishes up Bangkok-style street food at Holy Basil which The Infatuation deemed “the best new Thai food in Los Angeles”— and we don’t disagree!
Paired Recipe
Holy Basil— Chili Fish Sauce
