The Question of Thai Basil

Well hello again folks, it's been a quiet week on the old foodie front! We haven't been out even for a coffee, however, we did have friends over last night and my husband cooked a really nice Thai Red Chicken Curry.

Ok, here's a question for any foodies out there. We did have a pot of dried Thai Sweet Basil from Waitrose, but it seems to have been discontinued.  We did find a large bag of whole dried Thai Basil leaves in a deli which crush easily, but don't seem to soften enough to be edible.  At the moment we're using the whole leaves as you would bay leaves and taking them out at the end of the cooking time - anyone got any suggestions on how they're best used?

Anyone who wants to try a nice, simple pud that tastes divine - try this, again we had it last night after the thai curry.

Recipe
Greek yoghurt, about 15 - 20 cardamom pods crushed, caster sugar to taste - mix it all together (the smell will knock your socks off!!) and serve spooned over fresh mango chunks/slices.  Sounds like it shouldn't work, but believe me it does!

Tonight we're having pork braised with apples in cider - yum! See you next week!

Thai Basil
Product of the week