directions
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1
Place soy sauce, fish sauce, oil, brown sugar, chilies, garlic, ginger, basil, mint and cilantro in food processor and process until it forms a thick puree. Yield: 1-1/2 cups SUGGESTED USE: Rub this terrific Pacific paste all over boneless chicken breasts (1 hour) or shrimp (1 hour) or on the outside of pork tenderloin (1 hour)
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2
You might even want to serve the cooked food with a drizzle of Sweet Spicy Dipping Sauce (page 185).
Thai Chili Herb Paste
ingredients
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons vegetable oil
- 2 tablespoons dark brown sugar
- 1 or 2 serrano chilies, minced
- 4 cloves garlic, minced
- 3 tablespoons minced fresh ginger
- 1/3 cup finely chopped fresh basil
- 1/3 cup finely chopped fresh mint
- 1/3 cup finely chopped fresh cilantro leaves