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Ingredients
- 10 Thai chiles, stemmed and roughly chopped
- 2 tablespoons honey
- 1/4 cup fresh lime juice
- 1/2 cup loosely packed Thai basil leaves
- 1/4 cup finely chopped lemongrass (about 1 stalk, trimmed, outer leaves removed, pale-green parts only)
- 1 cup nam prik pao (Thai sweet chili paste), such as Pantai or Maeri brand
- 2 tablespoons fish sauce
Details
Servings 1
Preparation time 20mins
Cooking time 20mins
Adapted from tastingtable.com
Preparation
Step 1
DIRECTIONS
Place the chiles and lemongrass in a food processor and blend until finely minced. Combine the chile-lemongrass mixture and the honey in a small bowl and allow to infuse for at least 1 hour or up to 4 hours. Add the remaining ingredients, cover and place in refrigerator for at least 1 hour or overnight to infuse. Remove and discard the Thai basil before using. Will keep for up to 4 months.
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