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Elevate any meal with this spicy Thai coriander sauce recipe, it makes for an impressive dish you're sure to love!

  • Makes1
  • Prep time15 minutes
Thai coriander sauce

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

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

Method

  1. Step 1

    In a blender, place lime rind, ⅓ 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. Serve cold or at room temperature with pork.

    Thai coriander sauce

    Thai coriander sauce
    • Makes1
    • Prep time15 minutes
    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
      Description

      Elevate any meal with this spicy Thai coriander sauce recipe, it makes for an impressive dish you're sure to love!

      Method
      1. Step 1

        In a blender, place lime rind, ⅓ 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. Serve cold or at room temperature with pork.