I made this when you first posted it. I had a basil plant in the garden and used that. This stuff was the BEST ever hands. It was so good I went and bought 5 more basil plants for the garden. Basil is my new favorite herb!
Pai, I’ve been learning from you for a long time… and I gotta tell you: you’re my kind of cook. I have taken your recipes from rote and they’re amazing as they are (to me).And I’ve adapted them to suit my own family’s likes. You might run out of gas, but you’ve got another can. You never fail. It’s inspiring.
Omg… I never thought about this. I had been throwing away when the basil turned brown after a couple of days in the refrigerator. I gonna start doing this from now on. Thank you.
I love Thai food but have always been intimidated by the long ingredient list from some of the cookbooks, so when I came across your channel, I jumped up and down for joy. You gave me the confidence to try making some of my favorite Thai dishes. You are a fabulous teacher. I love how authentic your videos are, like your burner running out of gas. 😆 Others would have edited that out. Oh, and thank you for your bright smile!
So glad I saw this today! I had 2/3 an onion, some mushrooms, & a bunch of Thai Basil that needed used up today! I always have oyster sauce, fish sauce, & soy sauce on hand, so grabbed a red pepper on way home & now have a big batch of this sauce to use up during the week. I also always have a bag of Thai red hots in freezer, so this was quick & easy with a great taste. Thanks!
Pai....This recipe is amazing...I added it to shrimp..Thank you..By the way, I am going to fry eggs your way!..What a great Tip...I am writing from Orlando Florida. I am Latino but have a passion for Asian food...especially....Thai....Love it....Happy Cooking and thank you for your teaching skills...God Bless
The idea of having a sauce at your disposal of this quality is really terrific. We tried making this and it was wonderful. so versatile. thank you for Sharing your delicious and clever recipe.
Hello Pailin, what I do for keeping Thai Holy Basil fresh is start by getting the freshest bunch at the Asian store then take it home and put the whole bunch in a jar on a sunny windowsill that gets a good few hour of sun. You will notice after a few days/maybe a week, the stalks start growing roots. Make sure you pinch the bottom leaves off a couple inches so you don't foul the water with submerged leaves and change the water frequently. I even put just a couple grains of miracle grow in the water and have had a "Bouquet of Basil" on the windowsill for about a month now flowering and as green as ever!! Just a heads up on keeping your Basil :) Try it!
Good tip, but personally I'd never use Miracle-Gro. I think an organic product called Sea-90 (90 minerals from the sea) would do the same, but isn't manufactured by a chemical company but instead by the sea. I'm 100% organic in all things & can't support faceless corporations... but, hey... you do you & no judgment 😉
I love your videos and recipes! I'm vegan, so I mostly make modified versions, but I'm able to replicate (closely enough for my American palate) so many of my favorite dishes from Thai restaurants that I'm not longer able to get. Thank you for making such easy-to-follow and accessible recipes! One trip (and then many follow-up visits) to my local Asian grocer and I was set. :)
Thank you so much for your kind support! And just in case you haven't heard about it, you can also support us directly on Patreon where you will be able to get perks in return for your generosity. If you're interested, please check it out here: www.patreon.com/pailinskitchen
I love Thai basil and had it several times in my fridge, yes frozen twigs and leaves in a closed plastic bag. But nowadays I use Thai chilli paste with sweet basil leaves. Great taste and smell. Good point on not stirring the chicken. Most people think that stirring equals cooking.
your dedication in building these videos enchants me! thank you so much for delivering the best to your followers. God bless you and your family 🙏 a big kiss from Brazil 😘👍👍👍👍🙌.
Thanks Pailin, our whole family loves your videos teaching. You are so talented and creative in cooking, make cooking fun. Also, I love your voice and you look pretty too. Please keep it up, we will keep supporting you. Can‘t wait for next videos!
I made this and added chicken, along with your garlic noodles recipe, and they both were amazing! Thank you for this! This is going to be my sauce I use going forward!
As a white American, the various basil centered stir fries were what made me really fall in love with Thai food. Thanks so much for sharing this recipe!
We just got back from a trip to Thailand and I am obsessed with Thai cuisine now. This will surely help save some money instead of going out for Thai food ever time.
Wow, thank you so much, Pailin, for this idea. I had almost two huge packages of Horapa that were about to go bad... Enter your inspiration! Off to the kitchen I went and I now have a quick and simple sauce for at least a whole week :-) THANK YOU
I was looking for a sauce that was similar to one that my favorite Thai restaurant made with a vegetable stir fry. I've since moved and that restaurant is out of my reach now but THIS.... THIS IS IT! As far as I can tell, it is identical. Thank you, Pailin! I am forever grateful!
This is a LIFE SAVER!!!!! I have family coming to visit and they all have different dietary needs. Pescetarian, vegan, vegetarian and flexitarian. All I have to do is concentrate on protein prep and cooking and the rest is history. Thank you so much for sharing this recipe, I literally had an ah ha moment. And I will sub oyster and fish sauce with vegetable oyster sauce and light soy or vegan fish sauce.
I love this. I learned a simular recipe at Flo Lum's (Thai Basil Chicken) but this one gets me the sauce that I can use on fish, chicken, and seafood! Perfect! Thanks, Pai Lin! ❤❤❤🎉
Thank you thank you thank you for this delicious recipe. I love thai food and every time I go to a thai restaurant, I order the Beef basil. I made this recipe yesterday and it turned out delicious!!! My family loved it. I made a huge batch and it was all gone. You were right - this definitely does taste like the way the restaurants make this. Thank you for sharing your recipe. I am sooooooo obsessed with your channel and recipes. I'll be making most of the recipes that you have posted on your channel. Your recipes are very easy to follow and to make. Please keep your videos coming!!! ♥♥♥
This is a 100% must do!! My basil always starts getting dark within 5 days in the fridge, even with wrapping it in a cotton cloth for storage. Obviously I'll keep some on hand for garnish, but the bulk will go straight into this sauce. Thanks for always providing professional, helpful & useful tips... especially when it comes to using every bit of produce purchased!! I greatly appreciate that!!! 😻😊 not many things make me more sad than throwing away food that lived it's life & wasn't able to become part of a culinary masterpiece... though I do compost everything I can't eat 😹😹😸
I’m so glad I found this channel! I just bought some Thai basil and was wondering how I was going to keep leftover fresh. Thank you for sharing your recipes ☺️
This is amazing. I just made a batch, swapped oyster sauce and fish sauce for additional soy sauce as I am vegetarian. My kitchen smells like I have a plate of basil stir fry in front of me at a Thai restaurant!
This recipe is the bomb. My Wife is deathly allergic to seafood, but, we have a mushroom seasoning that replaces the salt and funkiness of fish sauce. I plant a couple Asian basil plants every year. I'm sure our recipes aren't authentic Thai, but they sure taste good!
Looks yummy. I keep my sweet basil in the freezer for months. Make sure it’s relatively dry, put the leaves only in a ziploc bag, lightly press to get the air out and put it in the freezer. You have to throw it in the curry straight from the freezer.
Huh? I never thought to freeze them. I clone them if there fresh. I keep it In a mason jar with water. It grows roots and then I stick it in the garden. I got one going right now.
Loved this sauce, it was so easy to prepare and absolutely delicious. I prepared and served it with fried yuzu infused tofu, it was phenomenal! Thank you so much, Pailin, for sharing another fabulous tasting and easy to prepare recipe. 🙂
I just randomly found her channel in my recommendation now i'm obsessed with her videos she's so freaking talented.♥️🍡💗💕🍨🎂🥰💖🍧🍭💘🥳🎡💖🎉✨🎂💞🎠🎠🧁🥰♥️🫂😍🍓❤️😍🤭💗🎉.......
Highly recommend her Japanese masago spaghetti sauce, Garlic noodles and Waffles videos, they’re amazingly delicious. Pai is a Le Gordon Blue culinary school grad.
Dear Pailin, I thank you so much for an other great advice like this one!😊 Following you for so many years now and it still makes me feel like inner smiling, just watching you cooking! It is a pleasure, both foodwise and humanwise!(Sorry, I am German and my ability in expressing myself is obviously limited!) Thanks again, anyway.
Wow! Great solution to my problem, I have so much basil left over after I cooked, put them in the freezer frost bite all over. I use the basil actually in a sauce almost the same you showing here. Now the question is......Like freezing stock, would that work for the sauce as well? So the next time, I just use the left over fresh basil make the sauce and freeze it in portion.
Hello Pai, verry nice and easy recipy. I`m German and thai cooking ist so strange for us. But you explain it easy, so I love to try it. Maby you could schow us some more recipy with cabbage. Tanks for your nice videos.
Hi Adam here - and he's getting BIG! :) But if you want to ask her that one directly (she doesn't see the comments on here once the post is more than a week old as per her note above), you can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
Thanks for the recipe, Pailin! You make everything look so easy. Thai basil is one of my go-to dishes when ordering at a restaurant, but this seems like it would be mild & not as spicy as I'm used to based on the amount of chilis you're using. If I wanted to increase the heat at home, when is the best time to add extra chilis? Should I add extra when first preparing the sauce or when using it to stir fry?
My very favourite chef!!! Pailin has the best personality!!
I made this when you first posted it. I had a basil plant in the garden and used that. This stuff was the BEST ever hands. It was so good I went and bought 5 more basil plants for the garden. Basil is my new favorite herb!
Yessss I have a Thai basil plant that provides me with more fresh basil than I could possibly need so this is perfect
Pai, I’ve been learning from you for a long time… and I gotta tell you: you’re my kind of cook. I have taken your recipes from rote and they’re amazing as they are (to me).And I’ve adapted them to suit my own family’s likes. You might run out of gas, but you’ve got another can. You never fail. It’s inspiring.
Omg… I never thought about this. I had been throwing away when the basil turned brown after a couple of days in the refrigerator. I gonna start doing this from now on. Thank you.
Don't store in the fridge. Put the basil in a jar or vase with water and let it sit on the counter. It'll stay fresh for a week or more.
@@cindymacolini9325 Thank you Cindy.Can’t wait to try it.
I've made this recipe today and it turned out wonderful, actually better than in some local Thai restaurants here in Toronto.
I love that you always give the reason for the techniques and the ingredient you use. Thank you 😊
I love Thai food but have always been intimidated by the long ingredient list from some of the cookbooks, so when I came across your channel, I jumped up and down for joy. You gave me the confidence to try making some of my favorite Thai dishes. You are a fabulous teacher. I love how authentic your videos are, like your burner running out of gas. 😆 Others would have edited that out. Oh, and thank you for your bright smile!
I have made this sauce twice. It is delicious and easy to make. Thank you for sharing this recipe and teaching us how to make great Thai foods.
Pailin is a true food wizard. Why don't I think of goodness such as this¡!? Thanks Pai, and thanks Thailand.
So glad I saw this today! I had 2/3 an onion, some mushrooms, & a bunch of Thai Basil that needed used up today! I always have oyster sauce, fish sauce, & soy sauce on hand, so grabbed a red pepper on way home & now have a big batch of this sauce to use up during the week. I also always have a bag of Thai red hots in freezer, so this was quick & easy with a great taste. Thanks!
Pai....This recipe is amazing...I added it to shrimp..Thank you..By the way, I am going to fry eggs your way!..What a great Tip...I am writing from Orlando Florida. I am Latino but have a passion for Asian food...especially....Thai....Love it....Happy Cooking and thank you for your teaching skills...God Bless
Brilliant! I always have leftover Thai basil after cooking a recipe. I'm trying this with some chicken this weekend! Thanks, Pailin! ❣
Hope you enjoy!
❣️ Perfect timing. I was avoiding purchasing fresh basil due to my perceived limited use. Thank you! 🥰
The idea of having a sauce at your disposal of this quality is really terrific. We tried making this and it was wonderful. so versatile. thank you for Sharing your delicious and clever recipe.
Hello Pailin, what I do for keeping Thai Holy Basil fresh is start by getting the freshest bunch at the Asian store then take it home and put the whole bunch in a jar on a sunny windowsill that gets a good few hour of sun. You will notice after a few days/maybe a week, the stalks start growing roots. Make sure you pinch the bottom leaves off a couple inches so you don't foul the water with submerged leaves and change the water frequently. I even put just a couple grains of miracle grow in the water and have had a "Bouquet of Basil" on the windowsill for about a month now flowering and as green as ever!! Just a heads up on keeping your Basil :) Try it!
Good tip, but personally I'd never use Miracle-Gro. I think an organic product called Sea-90 (90 minerals from the sea) would do the same, but isn't manufactured by a chemical company but instead by the sea. I'm 100% organic in all things & can't support faceless corporations... but, hey... you do you & no judgment 😉
Ever since subscribing I been cooking using your recipes and I barely get takeout. I’m excited to try this one 🙂
I love your videos and recipes! I'm vegan, so I mostly make modified versions, but I'm able to replicate (closely enough for my American palate) so many of my favorite dishes from Thai restaurants that I'm not longer able to get. Thank you for making such easy-to-follow and accessible recipes! One trip (and then many follow-up visits) to my local Asian grocer and I was set. :)
Thank you so much for your kind support! And just in case you haven't heard about it, you can also support us directly on Patreon where you will be able to get perks in return for your generosity. If you're interested, please check it out here: www.patreon.com/pailinskitchen
This is perfect. I bought Thai basil yesterday and have done leftover. This will be perfect on the leftover Rockfish in my freezer.
I love how you used chicken breast, "the blandest of all protein," to demonstrate this sauce's perfection. xox
Yes I really related to that 😂 I really don’t like breast
These videos are like good tv shows, very entertaining.
This is my all time favorite thai dish and the one I most often order when eating thai. Thanks for sharing this recipe so I can now make it myself :)
I love Thai basil and had it several times in my fridge, yes frozen twigs and leaves in a closed plastic bag. But nowadays I use Thai chilli paste with sweet basil leaves. Great taste and smell.
Good point on not stirring the chicken. Most people think that stirring equals cooking.
I finally have enough Thai basil to harvest and make a batch of this over the weekend!
Very useful video from you! Now I know new tips to use them while cooking 😊 thank you and many greetings from Bulgaria 🇧🇬
your dedication in building these videos enchants me! thank you so much for delivering the best to your followers. God bless you and your family 🙏 a big kiss from Brazil 😘👍👍👍👍🙌.
Just tried it tonight with pan seared talapia filet. Very delicious! My whole family loved it
Thanks Pailin, our whole family loves your videos teaching. You are so talented and creative in cooking, make cooking fun. Also, I love your voice and you look pretty too. Please keep it up, we will keep supporting you. Can‘t wait for next videos!
Thanks Aunty Pai.
Your recipes are always easy and very delicious.
Love from Myanmar.
I've learned so much from you. Thank you for another great tip. I've thrown out so much basil. This will be a great addition to my Thai meals.
The only good thing to come out of this pandemic is that I found your videos. Thank you ❤️ Pls do more beef & fish recipes 🙏
Hi Lia and thanks! Check out hot-thai-kitchen.com/all-recipes-by-categories/ - should be a couple you'll like in there :) Cheers! Adam
I made this and added chicken, along with your garlic noodles recipe, and they both were amazing! Thank you for this! This is going to be my sauce I use going forward!
Thanks so much for this recipe Pai! Thai basil eggplant is my absolute favorite dish, and I made it and it tastes so awesome! I appreciate you! 🙏🏾
As a white American, the various basil centered stir fries were what made me really fall in love with Thai food. Thanks so much for sharing this recipe!
Your so easy to learn from , long time fan + your personality is enjoyable. You found you calling . . .stay safe girl
We just got back from a trip to Thailand and I am obsessed with Thai cuisine now. This will surely help save some money instead of going out for Thai food ever time.
The “Spanish Flea” clip at 7:34 made me bust out laughing. Thanks for that.
I just planted a lot of basil in the backyard. This is such an awesome idea!
Wow, thank you so much, Pailin, for this idea. I had almost two huge packages of Horapa that were about to go bad... Enter your inspiration! Off to the kitchen I went and I now have a quick and simple sauce for at least a whole week :-) THANK YOU
I was looking for a sauce that was similar to one that my favorite Thai restaurant made with a vegetable stir fry. I've since moved and that restaurant is out of my reach now but THIS.... THIS IS IT! As far as I can tell, it is identical. Thank you, Pailin! I am forever grateful!
This is a LIFE SAVER!!!!! I have family coming to visit and they all have different dietary needs. Pescetarian, vegan, vegetarian and flexitarian. All I have to do is concentrate on protein prep and cooking and the rest is history. Thank you so much for sharing this recipe, I literally had an ah ha moment. And I will sub oyster and fish sauce with vegetable oyster sauce and light soy or vegan fish sauce.
Great video. Felt like I was sitting in your kitchen. Loved it. Thank you for your time and work.
Thai Basil is best, and the todays subject is so needed
I love this. I learned a simular recipe at Flo Lum's (Thai Basil Chicken) but this one gets me the sauce that I can use on fish, chicken, and seafood! Perfect! Thanks, Pai Lin! ❤❤❤🎉
Thank you thank you thank you for this delicious recipe. I love thai food and every time I go to a thai restaurant, I order the Beef basil. I made this recipe yesterday and it turned out delicious!!! My family loved it. I made a huge batch and it was all gone. You were right - this definitely does taste like the way the restaurants make this. Thank you for sharing your recipe. I am sooooooo obsessed with your channel and recipes. I'll be making most of the recipes that you have posted on your channel. Your recipes are very easy to follow and to make. Please keep your videos coming!!! ♥♥♥
This sauce is so good! I just used it in a stir fry and got rave reviews from a normally picky eater. Thank you for sharing
I love your channel pailin, I would love to see some more complex curry recipies veganised...pleasssseee❤
She already has some on the channel.
This is a 100% must do!! My basil always starts getting dark within 5 days in the fridge, even with wrapping it in a cotton cloth for storage. Obviously I'll keep some on hand for garnish, but the bulk will go straight into this sauce. Thanks for always providing professional, helpful & useful tips... especially when it comes to using every bit of produce purchased!! I greatly appreciate that!!! 😻😊 not many things make me more sad than throwing away food that lived it's life & wasn't able to become part of a culinary masterpiece... though I do compost everything I can't eat 😹😹😸
Amazing 😁 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
What a great idea! Kob khun krup, Khun Pailin! 🙏
I’m so glad I found this channel! I just bought some Thai basil and was wondering how I was going to keep leftover fresh. Thank you for sharing your recipes ☺️
This sauce is killer. Just had it on baked cod. Yum. thank you.
I love watching you cook and explanation
That fish looked so yummy! Simple!
This is amazing. I just made a batch, swapped oyster sauce and fish sauce for additional soy sauce as I am vegetarian. My kitchen smells like I have a plate of basil stir fry in front of me at a Thai restaurant!
This recipe is the bomb. My Wife is deathly allergic to seafood, but, we have a mushroom seasoning that replaces the salt and funkiness of fish sauce. I plant a couple Asian basil plants every year. I'm sure our recipes aren't authentic Thai, but they sure taste good!
Great videos! You should do a video on how you cut your vegetables. The celery and carrot in the stir fry so elegant!
you are the best p pai all your recipes are delicious you are the best thai chef
This is such a great dish. Easy, simple, and flavorful ❤️I’m making it tonight for sure.
Hope you enjoy!
Perfect timing I have a lot of basil in the fridge!!
I subscribed within the first 3 minutes of watching this video
Thank you for this brilliant idea, Pailin. I’m thinking shrimp and eggplant…😃
You just convinced me to try this for lunch. My basil plants are growing like crazy and I happen to have some fish on hand.
Looks yummy. I keep my sweet basil in the freezer for months. Make sure it’s relatively dry, put the leaves only in a ziploc bag, lightly press to get the air out and put it in the freezer. You have to throw it in the curry straight from the freezer.
Huh? I never thought to freeze them. I clone them if there fresh. I keep it In a mason jar with water. It grows roots and then I stick it in the garden. I got one going right now.
Do you wash them before freezing?
This turned out DELICIOUS!!
Thank you, Pai. A universal sauce is a good idea.
Very good .
Loved this sauce, it was so easy to prepare and absolutely delicious. I prepared and served it with fried yuzu infused tofu, it was phenomenal! Thank you so much, Pailin, for sharing another fabulous tasting and easy to prepare recipe. 🙂
Okay. New inspiration. Basil Jam.
I just randomly found her channel in my recommendation now i'm obsessed with her videos she's so freaking talented.♥️🍡💗💕🍨🎂🥰💖🍧🍭💘🥳🎡💖🎉✨🎂💞🎠🎠🧁🥰♥️🫂😍🍓❤️😍🤭💗🎉.......
Go back on all her videos. She's a legend.
Highly recommend her Japanese masago spaghetti sauce, Garlic noodles and Waffles videos, they’re amazingly delicious. Pai is a Le Gordon Blue culinary school grad.
Congratulations on finding the rarest gem on TH-cam. Her website is a treasure trove too. Enjoy
You struck gold, my friend
Awww thank you, and thank you everyone for your kind words ❤️😭
My mom absolutely loves it when I make a veggie stir fry with tofu with this sauce.
gotta make this (and all the other of your recipes i've yet to make) - when I have some basil
Was sooo good I had to make again the next night!
Love your videos! If you do a video about Salabao, I'm able to cook all my favourite dishes from childhood thanks to you
Thank you so much 😊
I will make this. Thanks Pailin! ❤️
Fantastic explanation!
Dear Pailin, I thank you so much for an other great advice like this one!😊
Following you for so many years now and it still makes me feel like inner smiling, just watching you cooking! It is a pleasure, both foodwise and humanwise!(Sorry, I am German and my ability in expressing myself is obviously limited!) Thanks again, anyway.
Thank you so much!
Kenikmatan menu masakan yang sangat enak.mantap sekali bunda..makasih resep resepnya
Another good idea and delicious recipes 😋😋😋🥰🥰🥰
Love! Will definitely try it!
This video is legit and I just made it and it was very good.
Wow! Great solution to my problem, I have so much basil left over after I cooked, put them in the freezer frost bite all over. I use the basil actually in a sauce almost the same you showing here.
Now the question is......Like freezing stock, would that work for the sauce as well? So the next time, I just use the left over fresh basil make the sauce and freeze it in portion.
Pailin, you're effing amazing! Now I know what to do with my huge basil haul from Lax-C. I think I want to use this to make a thai basil pizza 🤔
Thank you for this! I always wondered what to do with my extra basil! 😁
Hello Pai, verry nice and easy recipy. I`m German and thai cooking ist so strange for us. But you explain it easy, so I love to try it. Maby you could schow us some more recipy with cabbage. Tanks for your nice videos.
Hi Adam here and try hot-thai-kitchen.com/?s=cabbage Cheers!
Thank you for the good idea
i love thai basil too😍😍😋😋, thanks for great tips
The ONE Basil Sauce for Everything . Delicious food. I support your video. Watched the video on April 29, 2022 rat like. Thank you so much
These dishes are delicious
That looks delicious!
Good to see you again Pai...... the last time I watched you was when you had your baby boy and he was 3 months. How big is he now? My love to him.🥰
Hi Adam here - and he's getting BIG! :) But if you want to ask her that one directly (she doesn't see the comments on here once the post is more than a week old as per her note above), you can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
THANKS :)
Vraiment appétissant votre plat.
Looks delicious, thanks !👍👍👍😍
I find Thai basil & Italian basil easy to grow from cuttings. I grow it indoors by a somewhat sunny window.
This is amazing tricks... Thanks so much Pailin ❤️
what a life saver! i have tried to freeze thai basil before, and it really doesn't work.
Thanks for the recipe, Pailin! You make everything look so easy. Thai basil is one of my go-to dishes when ordering at a restaurant, but this seems like it would be mild & not as spicy as I'm used to based on the amount of chilis you're using. If I wanted to increase the heat at home, when is the best time to add extra chilis? Should I add extra when first preparing the sauce or when using it to stir fry?
Thank you so much nice idea 💡 🥰😋