Steve MFirst to rec
“I think most people's experiences with Thai basil are limited to pho and other Vietnamese dishes. But it's a pretty commonly used herb in Chinese cuisine as well. It's got a stronger flavor profile and holds up better in recipes like tomato sauce. A little goes a long way; Too much and it can be slightly overwhelming. The leaves are heartier than normal basil so I recommend giving it a good chiffonade so it cooks down easier.”
