We set about to make the best Thai basil fried rice. Knowing that a dish is only as good as the individual ingredients, we wanted to used the best Asian sauces and the freshest ingredients.
Tony made Thai green curry from scratch, toasting and then grinding all the spices with a mortar and pestle. We even grew the Makrut lime ourselves for the leaves and zest. The sticky rice was steamed in an authentic Thai basket used for just this purpose. The flavors were so bright the curry was unlike anything we have had in a restaurant.