Cooking with Fresh Thai Basil

I recently started growing fresh Thai Basil on my balcony, since I can't find it in stores around here.

I have a recipe for Pineapple Chicken Curry with which I have tried to duplicate a dish that I've eaten in a little Thai place. They said that they used Thai Basil and that's what gave it the licorice taste.

So just last night I tried it out, but I wasn't sure how much fresh Thai Basil to add. I put in 7 leaves. We couldn't even taste the Basil.

I need help! How much Thai Basil should I use? Does it need any prepping? When should I add it to this dish?

Here's the rest of the ingredients for the dish as I make it:

2 cans Coconut Milk
1/4 cup sugar
3 tbls Red Curry Paste
2 chicken breasts, thinly sliced
1/2 green bell pepper, julienned
1/2 cup mixed peas and diced carrots
1 can bamboo shoots
1 can pineapple tidbits, drained

I whisk the first three ingredients while it's heating. Once hot, I add the chicken and veggies. Cook 5 minutes and then add the rest for another 5 to 10 minutes until chicken is done.


I'd appreciate any input I can get for this.

Thanks

Pianist88

When I asked them what was in their dish, they didn't list either of those.

And the only flavor that we can taste that is missing of the dish that I'm trying to duplicate is the licorice taste.