Even the imported holy basil has softer leaves and a peppery, clove-like depth, while Thai basil is all sharp anise. For the wok, you need that terrifying, smoking heat that makes your neighbors think the building is on fire. I know this because every Friday, I burn my fingertips trying to replicate the street-side *pad kra pao* from a Bangkok trip, in my tiny Mumbai kitchen that still smells of last night's fish curry.
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