Skip to main content

Curtis Stone's Thai coriander sauce

Skip to IngredientsSkip to Method

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

  • Serves1, (375 mL)
  • Prep time15 minutes
Curtis' Thai coriander sauce with thinly sliced red chillies


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.)
  2. 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.
  3. Step 3

    Serve cold or at room temperature with pork.