Curtis Stone's Thai coriander sauce
Perfect for pork, this Thai coriander sauce is zesty and easy to make.

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.