adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Curtis Stone's thai coriander sauce recipe
0 Likes
Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Spice up your pork dishes this season with zesty Thai chili and coriander sauce.
Ingredients:
  • 3 limes, rind finely grated, juiced
  • 48.80 gm fish sauce
  • 80g ice cubes
  • 80g coriander leaves and tender stems
  • 40g mint leaves and tender stems
  • 4 spring onions, thinly sliced
  • 2 lemongrass stems, tough outer layers removed, finely chopped (about 3 tbs)
  • 40.00 ml finely chopped ginger
  • 40.00 gm caster sugar
  • 2 long red chillies, seeded, thinly sliced
Instructions:
  • Place lime rind, 1/3 cup (80ml) lime juice, fish sauce, and ice in a blender. Add coriander, mint, spring onions, lemongrass, ginger, and sugar. Blend until completely smooth, approximately 1 minute. If necessary, stop the blender, scrape down the sides, and continue blending until smooth.
  • Pass the mixture through a fine-mesh sieve into a bowl, pressing out as much liquid as possible. Discard any solids left behind, then add the chillies. Season with sea salt flakes, lime juice, or sugar to taste.
  • Enjoy this dish chilled or at room temperature, alongside succulent pork.

Similar Recipes