Thai Basil Sauce for Stir Fry
Looking for a flavorful sauce that makes meal prep a breeze? My Thai Basil Sauce for stir fry is the perfect way to add bold, fresh flavors to dishes like Pad Kra Pao, Drunken Noodles, and Basil Fried Rice. Best of all, it keeps in the fridge for a week and several months in the freezer, so you can always have it ready to go!
Equipment
- 1 jar (32 oz jar)
Ingredients
- 2 tbsp vegetable oil
- ½ cup minced garlic
- 10 Thai chili (fresh or dry but fresh will be less spicy.) (Dried guajillos do add more volume.)
- 250 ml water (1 cup)
- 1 tbsp chicken bouillon
- 4 tbsp sugar
- ½ cup oyster sauce
- 5 tbsp soy sauce
- 2 tbsp fish sauce
- 1 tbsp dark soy sauce (optional)
- 4- 10 cups basil (or as much as you can find. Holy basil, Thai basil, and Italian basil work for this recipe.)
Instructions
- Wash and clean the basil, then set them aside.
- On low heat, heat vegetable oil. Do not wait until oil becomes hot. Add minced garlic and chilies. Stir fry garlic and chili until fragrant. (1-2 minutes)
- Add water, sugar, and chicken bouillon. Stir to combine and bring the mixture to a boil.
- Add oyster sauce, soy sauce, fish sauce, and dark soy sauce. Stir and simmer the mixture 5 minutes.
- Place the basil leaves in a jar, ready to go.
- Pour the hot stir-fry sauce over the basil in the jar and stir to combine. The basil will wilt quickly in the hot sauce. Close the lid and transfer to the fridge right away.
- Store the basil sauce in the fridge for up to one week. If you haven't used the sauce by the 5th day, transfer it into ice cube trays, freeze, then move the frozen cubes to a ziplock bag for longer storage. Use as needed and enjoy!
Video
@stickyricethaikitchen Another hurricane just passed but who knows what’s coming next. Hard frost? Ingredients list below ⬇️ 2 tbsp vegetable oil ½ cup minced garlic 10 Thai chili (fresh or dry but fresh will be less spicy.) 250 ml water (1 cup) 1 tbsp chicken bouillon 4 tbsp sugar ½ cup oyster sauce 5 tbsp soy sauce 2 tbsp fish sauce 1 tbsp dark soy sauce (optional) 4 cups basil (or as much as you can find. Holy basil, Thai basil, and Italian basil work for this recipe.) #basil#thaibasil#italianbasil#holybasil#stirfry#sauce#homemadesauce#basilsauce#thaifood#thaicookinthairecipe#hurricane#mealprep#preserve#gardentotable#easyrecipe#tiktokfood#harvesttime#autumnrecipe#fallrecipe
♬ Autumn Leaves - Timothy Cole
Notes
Note 1 : I sincerely thank you for visiting my blog and I appreciate you checking out my passion - recipes! If you enjoy these recipes, please share them, rate 5 stars and leave reviews of ones you try, as it will help the blog continue creating new recipe content. Your recommendation is the highest review I could hope for. Your support means the world to me.
Note 2: If using dried guajillo chilies, the sauce will have more volume than the Thai chilies.
Note 3: You can pack up to 11 cups of basil in the 32 OZ jar for the amount of the liquid that the recipe yields. The minimum amount of the basil recommended for the amount of liquid here is 4 cups.
Note 4: Use 3 TBSP of this basil sauce per 1 serving stir fry. If cooking for 2 people at a time, use 6 TBSP or about 1/2 cup of the sauce.