Name: Vibrant Thai Green Curry Sauce
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup fresh cilantro leaves (packed); 1 cup fresh basil leaves (packed); 1/2 cup fresh mint leaves (packed); 2 green Thai chilies (or 1 jalapeño for milder heat), seeds removed for less heat; 2 shallots, peeled and roughly chopped; 3 cloves garlic, peeled; 1 stalk lemongrass, tender part only, sliced; 1-inch piece fresh ginger, peeled and chopped; 1/2 teaspoon ground white pepper; Zest of 1 lime; Juice of 2 limes; 2 teaspoons light brown sugar; 2 tablespoons soy sauce or tamari (for gluten-free); 1 tablespoon fish sauce (optional, omit for vegetarian/vegan); 1 (13.5 oz) can coconut milk (full-fat recommended); 2 tablespoons neutral oil (like grapeseed or avocado); 1/2 teaspoon kosher salt (plus more to taste)

Vibrant Thai Green Curry Sauce

Peter

This Thai-inspired green curry sauce bursts with fresh herbs, coconut creaminess, and a lively blend of aromatics. By toasting the shallots, garlic, and ginger first, you unlock savory complexity, while a trio of herbs delivers a grassy, vibrant punch. This sauce is versatile—spoon it over grilled proteins, roasted veggies, or rice for a bold, summery meal. The layering of flavors, bright acidity, and creamy coconut make it both comforting and invigorating, perfect for California’s sunny days.

Ingredients

Instructions

In a dry skillet over medium heat, toast the shallots, garlic, and ginger for 2-3 minutes until slightly charred and fragrant. Set aside to cool.
In a food processor or high-speed blender, add cilantro, basil, mint, green chilies, lemongrass, toasted shallots, garlic, ginger, white pepper, lime zest, and lime juice. Pulse until finely chopped.
Add brown sugar, soy sauce or tamari, fish sauce (if using), coconut milk, and oil. Blend until the mixture is a smooth, vibrant paste.
Transfer the mixture to a medium saucepan. Heat over medium-low, stirring frequently, and simmer for 7-8 minutes until thickened and flavors meld. Season with salt and adjust sugar, lime, or soy to taste.
Strain the sauce through a fine-mesh sieve for a silky texture, if desired, or leave rustic for more texture.
Use immediately over grilled chicken, tofu, fish, steamed veggies, or rice. Cool and store leftovers in an airtight container in the fridge for up to 4 days.