Thai Basil (Ocimum Basilicum Var Thyrsiflora), used commonly in Thai and Vietnamese cuisines, has a flavor of licorice and mint. It has small green leaves and purple stems. Thai basil goes great with seafood, chicken, pork, and in curry sauces.
This variety is great for containers and grows best when cut often.
There are three common types of basil that are usually found in Thai cuisine. The three types of Thai basil are horapha, kraphao, and maenglak. Kraphao is better known as Thai holy basil while maenglak is better known as Thai lemon basil. All three types, though similar, have different and distinct flavors when used in culinary dishes. Thai holy basil is widely used in Indian dishes and is even worshiped and smells of cloves.
Thai basil is most commonly used and found in chicken, pork, and curry dishes in Thailand and Vietnam. Thai basil can also be found served raw with pho, which is a soup made of noodles. In Taiwan, it can be found in the popular Three Cup Chicken dish.