Chicken Free Creamy Thai Basil Hot Sauce
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Learn more →Ingredients
8 servings
For the sauce
- 2 tbsp garlic-infused oil
- 4 fresh bird's eye chilies, stems removed, roughly chopped (use 2 for medium heat)
- 3 scallions, green tops only, roughly chopped
- 1 cup fresh thai basil leaves, loosely packed
- ½ cup full-fat coconut cream
- 2 tbsp fish sauce
- 1 tbsp fresh lime juice
- 1 tsp maple syrup
- ½ tsp ground ginger
- ¼ tsp salt, or to taste
Instructions
- 1
Heat the garlic-infused oil in a small saucepan over medium heat until shimmering. Add the chopped chilies and scallion greens and cook, stirring frequently, until softened and fragrant, about 2–3 minutes.
- 2
Add the coconut cream, fish sauce, maple syrup, ground ginger, and salt to the pan. Stir to combine and bring to a gentle simmer over medium-low heat, then cook until the mixture is slightly reduced and the cream is no longer raw-tasting, about 5 minutes.
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