Eosinophilic Esophagitis Friendly Creamy Thai Basil Hot Sauce

Total time22 min

Prep time10 min

Cook time12 min

Eosinophilic Esophagitis Friendly Creamy Thai Basil Hot Sauce

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Ingredients

8 servings

For the sauce

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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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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