Lamb Hot Basil 

This classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the lamb mixture cooks over high heat. The recipe works best if you chop or grind your own lamb and have all ingredients prepped before you start cooking.

Chase the flavors

Serves 2-3

Prep time 10 Minutes

Cooking time 20 Minutes


Oil - 2 tbsp 

Chopped ginger and garlic  - 2 tbsp 

Slit thai red chilli 

Sliced onions  - 2

Lamb mince - 500 gms 

Light soy sauce - 3 tbsp 

Dark soy sauce - 3 tbsp 

Oyester sauce - 2 tbsp 

Fish sauce - 1 tbsp 

Aromat powder - 2 tbsp 

Cherry tomatoes 

Basil leaves - Handful 

Black pepper 

Cornflour - 2 tbsp 

Sesame oil -  Few drops



1) Heat oil in a wok and add in chopped ginger and garlic, slit Thai red chilli, sliced onions and toss over high heat

2) Once onions are soft, add in the lamb mince and toss on high heat

3) Add in all the sauces and aroma powder 

4) No additional salt is required, next add in the basil and halved cherry tomatoes 

5) Check seasoning and add in black pepper

6) Dissolve corn flour in water and add it to the chicken to thicken it,

7) Finish with sesame oil . 

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