directions
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1
Toss garlic, ginger and chilies in a small bowl
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2
Stir together orange zest, orange juice, sherry, fish sauce and cornstarch in another small bowl
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3
Heat oil in a medium skillet over medium heat
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4
Cook the garlic mixture for 2 minutes, stirring constantly
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5
Add the orange juice mixture and bring to a boil, stirring constantly
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6
Stir in the mint and cilantro. Yield: 1 cup SUGGESTED USE: Serve this sauce over chicken or shrimp which has been cooked with Thai Curry Paste (page 145) or other spicy rub.
Thai Orange Sauce
ingredients
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 serrano chilies, minced
- 1 /2 teaspoon grated orange rind (zest)
- 1 /2 cup fresh orange juice
- 1/4 cup dry sherry
- 2 tablespoons fish sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh cilantro