Creamy Thai Basil Stirfry.

recipe name

March 24th, 2009

I had this dish at a thai restaurant not long ago, it was so good I had to recreate it at home.



  • 2 or more tablespoons of thai chilli jam
  • 1 tablespoon of soy sauce
  • 1 teaspoon of sugar
  • 3/4 cup of coconut cream
  • 3/4 cup of water

Stir Fry

  • 2 slabs of tofu
  • A dash of soy sauce
  • 1 carrot sliced thinly
  • 8 beans cut into lengths
  • About 15 thai basil leaves (if you can get thai basil you could easily use regular basil)
  • 8 small mushrooms cut in half
  • 3 stalks of chinese brocolli - the stalk in short lengths and the leaves finely chopped
  • 2 spring onions chopped
  • 8 snow peas top and tailed
  • A handful of cashews
  • + Rice to serve


Put the rice on to cook.

Add the chilli jam to a saucepan on a medium heat until you can really smell the aroma of the jam. Add all the other sauce ingredients and leave to simmer.

Fry the two slabs of tofu in the wok on a high heat until browned on both sides. The tofu is easier to brown if you pat out the excess water beforehand. Add the soy sauce, leave for 10 seconds and remove the tofu from the pan. when the tofu has cooled a little slice it into squares.

Keeping the wok very hot stir fry the vegetables, starting with the carrot and beans. After a minute add the thai basil, brocolli stalk and mushrooms and cook for another minute.  Add the chinese brocolli leaves, spring onion, snow peas and tofu. Cook for another 30 seconds and turn the heat off.

Serve the rice with the stir fried vegies and tofu and pour the sauce on top.