Make a quick sauce with sauteed onions and garlic, add some red curry paste, coconut milk, a lot of grated ginger (you can sautee some too), a little brown sugar, the thai basil, don't forget salt, and freeze it. Serve over rice or with stir fry next time you've craving thai curry and you won't have to order out.
This is what I made! I'm trying to find some way to use up the leftover thai basil now.
My Whole Foods had it, but I'm not sure if they always do. Otherwise, I've gone to HMart and also usually get a bunch from our CSA at some point in the summer.