Homemade Thai basil sauce
The ideal ingredient for a flavoursome meal the homemade Thai basil sauce is very easy to make:
- Thai basil & coriander are a great herb combination.
- Store either fresh in the fridge or in the freezer
- Simply add to your recipes.
Made using only 5 ingredients it’s great for using surplus Thai basil or coriander herbs.
How to make homemade Thai basil sauce
Ingredients:
- 1 tbsp chopped Thai basil
- 1 tbsp chopped coriander
- 120 ml Chicken stock
- 120 ml Soy sauce
- 4 tsp rice wine vinegar
Equipment
- 1 large bowl
- 1 Knife and chopping board
Instructions
- Chop the Thai basil & coriander leaves into small bits.
- Combine the Chicken stock and soy sauce in a bowl.
- Add the rice wine vinegar
- And then add the chopped Thai basil & coriander leaves and mix everything well.
How to store
You can either store it in:
- Fridge – cover and it will last for 1 week
- Freezer – simply use and ice cube tray and store for much longer.
How to use
Simply cook the wok recipe you would like and then add the Thai basil sauce at the end.
If you are using ice cubes then simply defrost before using.
Why not grow your own herbs at home?
Herb 1 – Thai Basil
Sounds obvious but Thai basil adds real flavour to recipes.
However, (like for most meals) you will notice a real difference in flavour if you use your own homegrown fresh basil.
It’s very easy to grow – the one pictured on the right was grown from seed. Or you can always simply buy a plug plant.
For more details have a look at how to grow Thai basil
Herb 2 – Coriander (Cilantro)
A very popular herb coriander is used in many different recipes, ranging from Chinese stir-fry to Mexican Salsa, etc.
It is really easy to grow at home, and from planting seed to harvest will only take 1 to 2 months – even indoors (in your kitchen, spare bedroom, garage, etc.
All you will need are seeds, growing system and some growing lights.
For more info have a look at – how to grow coriander
.
Homemade Thai basil sauce
Equipment
- 1 Mixing bowl
- 1 Knife and chopping board
Ingredients
- 1 tbsp Thai basil leaves Finely chopped
- 1 tbsp Cilantro or Coriander Finely chopped
- 120 ml Chicken stock
- 120 ml Dark soy sauce
- 4 tsp Rice wine vinegar
Instructions
- Chop the Thai basil & coriander leaves into small bits.
- Combine the Chicken stock and soy sauce in a bowl.
- Add the rice wine vinegar
- And then add the chopped Thai basil & coriander leaves and mix everything well.
- Optionally – put in an ice cube tray and store in the fridge
Video
Notes
- Fridge – cover and it will last for 1 week
- Freezer – simply use and ice cube tray and store for much longer.
Nutrition
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The country recipe challenge.
This recipe is part of my country recipe challenge, where I am trying to find 1 recipe from each country in the world.
The easiest way to keep updated is to follow me on either my Instagram or Facebook page.
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