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Mentha arvensis 'Thai', Thai Mint. Family: Lamiaceae. Genus: Mentha. Mentha arvensis 'Thai' is an exotic, wild Mint with a hint of Caraway. An attractive variety with dark green leaves and distinctive dark red stems. A great mint to add to a diverse range of dishes. Its attractive lilac flowers in summer that are popular with pollinators.

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8. Holy Basil (Krapao) Fresh Holy Basil. Notice the jagged edges. This is the hot, peppery, clove-like form of basil that is used in simple stir-fries together with bird's eye chilies, garlic, and fish sauce like the all-time famous dish Pad Kra Pao (stir-fried holy basil with ground pork).

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Coriander/Cilantro Leaves. Coriander leaves are another Thai essential herb that is used for flavor as well as garnish. You will find coriander in upwards of 80% of Thai recipes and it is always used fresh. Recipes such as Khao Mok Gai and Thai Egg Fried Rice are just a couple of examples.

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Place the skirt steak on the grill, reduce heat to medium and cook 5 minutes per side or until medium doneness. Transfer beef to a plate, tent with aluminum foil and let rest 5 minutes. Slice the beef across the grain into thin strips. Serve in lettuce leaves, topped with slaw, dressing and peanuts.

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Preparation: Combine the lime juice, fish sauce, sambal oelek, sugar, lemon grass, half of the Thai or serrano chilis, and 2 tablespoons each of the mint and basil in a mixing bowl for the marinade. Stir to combine, set aside for 15 minutes then taste and adjust for flavor as necessary. Slice the beef across the grain into strips ¼-inch thick.

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Transfer to a bowl. Add 1 tablespoon oil to skillet and heat ove rhigh heat. Add chicken and saute until it changes color, about 1 minute. Do not overcook. Add to sliced onions. Add remaining tablespoon oil to skillet and heat over medium low heat. Add garlic and all the green onions and saute 1/2 minute. Add stock and soy sauce and heat through.

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First, fry the egg. Heat about 2 tablespoons of vegetable oil in a wok or frying pan on high-medium heat. When the oil is hot and sizzling, drop in the egg. Let it sizzle and bubble up, and at the same time, splash some of the hot oil onto the top of the egg (don't flip the egg, unless you really want to).

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When garlic starts to turn brown, drop the ground chicken in. Stir till chicken turns white. Add peppers, onions, fish sauce and soy sauce. Wait a minute then add the Thai Basil. Cover and let cook for till the basil wilts. Once steamed, remove cover and cook till onions almost turn clear. Serve with rice topped with a fried egg.

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Reheat the skillet over medium heat. When barely shimmering, add the garlic, stirring until light golden, about 45 seconds. Increase the heat to medium-high, then add the mushroom, stirring, until glistening and slightly softened, about 2 minutes. Add the chicken, beans, onions, and fresh chiles.

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Add sliced shallot to a small bowl; cover with cold water and set aside. Preheat cast-iron skillet over medium-high heat for 5 minutes. Season steak with 1 teaspoon salt and ½ teaspoon pepper. Place steak in skillet and cook until charred and beads of moisture begin to form around edges of steak, about 3 minutes.

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Cucumber Mint Salad with Thai Dressing; 11- Dill Leaves (Phak chi Lao; Pak chee Lao- ผักชีลาว) Fresh dill leaves or dill weed is used primarily in certain soups and in curries from North-eastern Thailand, made with or without coconut milk. This strong-flavored, slightly anise-tasting herb is also used while steaming fish dishes.

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Make or buy the roasted rice powder. Heat a bit of oil in a skillet over medium-high heat and add half of the shallots. Cook, stirring occasionally, until softened, about 3 minutes. Add the meat and cook, breaking up the meat with a spatula, until browned and cooked through, about 7 minutes.

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Instructions. In a large skillet, heat the oil over medium-high heat. Add the garlic and chiles and cook until aromatic, about 30 seconds. Add the steak and cook, stirring frequently, for 2 minutes. Add the shallots and bell pepper and cook for 1 minute. Add the fish sauce, sweet soy sauce, black soy sauce and chili paste.

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Remove the chicken from the wok and set aside. Add another tablespoon of oil in the wok, and add the garlic, onion, and chilies. Stir-fry for 1 minute. Add the reserved chicken, soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, Thai basil, and mint. Stir-fry for about 30 seconds, until the basil and mint leaves are wilted.

Mentha arvensis 'Thai', Thai Mint in GardenTags plant encyclopedia

Herbs are plants used for culinary, medicinal, or aromatic purposes. They are generally small, leafy plants that have a wide range of uses and benefits. Some common herbs in Thai cooking include basil, cilantro, chives, mint, and kaffir lime leaves. Fresh Thai herbs are used in cooking to add flavor and enhance the nutritional value of dishes.

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Once heated, add the beef and garlic and cook, stirring often, until browned and cooked through, about 7 minutes. Transfer the cooked beef to a large bowl and allow to cool slightly. Mix in the lime juice, fish sauce, and salt. Add the mint leaves, shallots, green onions, cilantro stems, rice powder, and ground chili.