Thai cuisine has always been a vibrant tapestry of bold flavours - sour, sweet, spicy and salty - woven together with aromatic herbs and spices.
While lemongrass, galangal and kaffir lime have long been culinary stars, Thai basil is increasingly taking centre stage in kitchens across Australia and around the globe.
Once a fragrant background note, Thai basil is now emerging as the new hero of Thai cuisine, bringing its signature aniseed aroma and peppery zing into the spotlight.
Unlike its sweet Italian cousin, Thai basil has a sharper, more assertive flavour profile. With purple-tinged stems and pointed, glossy green leaves, it holds up beautifully in high-heat dishes. Its unique fragrance and resilience make it a key ingredient in dishes such as pad kra pao (holy basil stir-fry), green curry and even contemporary Thai-inspired cocktails.
It’s not just traditional Thai dishes that are showcasing Thai basil’s charm. A wave of modern Thai Chefs - both in Thailand and abroad - are celebrating this herb as more than just a garnish or secondary ingredient.
It’s now a defining element in fusion menus, street food upgrades and even fine-dining interpretations. Think Thai basil pesto drizzled over grilled barramundi, or Thai basil-infused syrups lending complexity to lemongrass Mojitos.
Part of Thai basil’s new stardom lies in its versatility. It pairs naturally with chilli and garlic, enhances coconut-based sauces and adds brightness to meat, seafood and plant-based dishes alike. Its aromatic intensity also means a little goes a long way - Chefs are using it to elevate everything from noodle and rice dishes to innovative desserts like basil and coconut panna cotta.
In Australia, where Thai cuisine is well-loved and continually evolving, Thai basil is increasingly viewed as a defining marker of authenticity and flavour. Diners are becoming more discerning, appreciating the difference between dishes made with sweet basil versus those enhanced by the signature liquorice note of Thai basil.
The growing popularity of dishes like pad kra pao gai - made properly with Thai holy basil - has helped educate palates and raise expectations.
From backyard herb gardens to local markets, Thai basil is also becoming more accessible. This availability has empowered home cooks to experiment with authentic Thai flavours, leading to a greater appreciation of the herb’s culinary potential.
Whether tossed into a wok at the last moment or blended into a vibrant green curry paste, Thai basil is finding its way into more kitchens and onto more plates than ever before.
In a cuisine celebrated for its complexity and balance, Thai basil is proving itself indispensable - not just as a supporting note, but as a leading flavour. As Chefs continue to push the boundaries of Thai culinary traditions while staying true to their roots, Thai basil’s rise signals a broader shift toward honouring fresh, bold ingredients that define the cuisine at its best.
Yes - Thai basil is no longer a quiet contributor. It’s a fragrant force redefining what modern Thai food can be.
