Produce
Holy basil
กะเพรา
Also called gaprao, krapow, tulsi stand-in, Thai holy basil
A peppery clove-scented basil, krapow or gaprao, that pad krapow is named for. Italian sweet basil and Thai sweet basil (horapha) are different plants and different dishes.
Origin
South and Southeast Asia. Thai stir-fries want Ocimum tenuiflorum (often sold as holy basil); tulsi in an Indian garden is closely related and a fair emergency stand-in.
Flavour
Pepper, anise and a hot spicy leaf, more aggressive than sweet basil. Heat in the wok wakes it; long stewing dulls it to spinach with perfume.
How to use it
Throw the leaves into a ripping-hot wok at the end so they bruise and perfume minced meat without turning black. Tender stems can go in a few seconds earlier. A mix of Thai basil and black pepper is a known compromise, not the real leaf. Do not stir it through a green curry and call it krapow — that wants horapha. Wet leaves steam. Taste a raw leaf: if it is mild and sweet, you were sold the wrong basil.
Storage
Stems in a jar of water, loosely covered, or use the same day. It wilts faster than sweet basil. Freeze leaves in a little oil if you must.
Recipes using it
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