Curtis Stone's Thai coriander sauce

Perfect for pork, this Thai coriander sauce is zesty and easy to make.

Curtis' Thai coriander sauce with thinly sliced red chillies

Serves

1 (375 mL)

Prep

15m

Cooking

0m

Ingredients

  • 3 limes, rind finely grated, juiced
  • 2 tbs fish sauce
  • 80g ice cubes
  • 80g coriander leaves and tender stems
  • 40g mint leaves and tender stems
  • 4 spring onions, thinly sliced
  • 2 lemongrass stems, tough outer layers removed, finely chopped (about 3 tbs)
  • 2 tbs finely chopped ginger
  • 2 tbs caster sugar
  • 2 long red chillies, seeded, thinly sliced

Method

STEP 1

In a blender, place lime rind, 1/3 cup (80ml) lime juice, fish sauce and ice. Add coriander, mint, spring onions, lemongrass, ginger and sugar. Blend for 1 min or until completely smooth. (It may take a few seconds to begin pureeing. If needed, turn off blender, scrape down side and continue blending.)

STEP 2

Strain through a fine-mesh sieve into a bowl, pushing as many solids through as possible. Discard remaining solids. Stir in chillies. Season with sea salt flakes or extra lime juice or sugar, if needed.

STEP 3

Serve cold or at room temperature with pork.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.