I’ve had so many requests from people who can’t get hold of my Thai Basil, Lime & Coconut dressing that I’ve decided to share the recipe. So here it is – the recipe that makes my popular creamy Thai salad dressing. I use this sauce on so many dishes – it’s light, tangy and goes well with chicken, seafood and vegetables.
½ cup coconut cream
3 tbsp lime juice
1 tbsp white vinegar
¼ cup Thai basil leaves
2 tbsp finely chopped coriander (cilantro)
2 makrut lime leaves, de-stemmed, finely chopped
1 mild green chilli, finely chopped
½ garlic clove, finely chopped
1 tsp sea salt
- Place all the ingredients in a blender and process until smooth.
- Notes: This creamy Thai salad dressing stores in the fridge for 1-2 days.
