Low FODMAP Creamy Thai Basil Herb Oil
This vibrant herb oil is a little jar of magic — bright green, fragrant with Thai basil and cilantro, and layered with ginger, lime, and a whisper of coconut milk for a silky, creamy finish. It comes together in minutes with just a blender and a quick warm-up on the stove, making it one of those condiments you'll want to drizzle on absolutely everything. Thai-inspired sauces can be a minefield when you're watching your gut, since garlic and onion tend to sneak into almost every bottled version on the shelf. Here, garlic-infused oil delivers that deep, savory backbone without the fructans, and only the green tops of scallions are used — both smart swaps that keep the flavor bold while staying within safe limits. A touch of fish sauce and maple syrup round out the classic sweet-salty balance, and the optional sliced chili adds just enough heat if you're feeling it. You can strain it into a clean, pourable oil or leave it thick and spoonable depending on what you're serving it with — both versions are stunning. Make a batch on Sunday and you've got a weeknight flavor upgrade ready to go for eight servings' worth of noodles, grilled proteins, rice bowls, or roasted vegetables.
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Learn more →Ingredients
8 servings
For the herb oil
- ½ cup neutral oil (such as avocado oil or light olive oil)
- 3 tbsp garlic-infused oil
- 1 cup fresh thai basil leaves, loosely packed
- ½ cup fresh cilantro leaves and tender stems
- 2 tbsp scallion greens, thinly sliced (green tops only)
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tbsp fresh lime juice
- 1 tsp lime zest
- 3 tbsp full-fat coconut milk
- 1 tsp fish sauce
- ½ tsp maple syrup
- ¼ tsp fine salt, or to taste
- 1 small red chili (such as bird's eye or serrano), thinly sliced (optional)
Instructions
- 1
Combine the avocado oil and garlic-infused oil in a small saucepan over medium-low heat until just warm to the touch, about 2 minutes — do not let it simmer or smoke. Remove from heat.
- 2
Add the Thai basil, cilantro, scallion greens, grated ginger, lime juice, lime zest, coconut milk, fish sauce, maple syrup, and salt to a blender or food processor. Pour the warm oil over the herbs.
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