Name: Thai basil ‘chicken’
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Cuisine: Thai
Ingredients: 2 teaspoons grated palm sugar; 2 garlic cloves, finely chopped; 1 cup (80 g) soy mince, prepared; 2 teaspoons light soy sauce; 2 teaspoons dark soy sauce; 1 tablespoon vegetarian oyster sauce; 1 cup loosely packed (15 g) holy basil or Thai basil leaves, plus extra to garnish; steamed jasmine rice and lime halves, to serve; 2 shallots, finely chopped; 1 red chilli, deseeded and finely chopped; 1 tablespoon vegetable oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
25 min

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

Holy basil was the name of my first food blog, because I adore the taste of this herb. It is different to Italian basil, with a clove-like flavour and mellow menthol aftertaste. Purists will tell you that if you can’t use holy basil in basil chicken (pad krapow gai), then you shouldn’t make it. But vegan cooking is, after all, about adapting and working with what you have. If you can’t find holy basil, Thai (or, as a last resort, Italian) basil works well in this dish, even though it