Thai Seafood Sauce
This homemade Thai seafood sauce recipe is made with fiery green bird’s eye chilies, fresh garlic, crisp cilantro, and plenty of tart lime juice. It is the perfect bright, spicy, and sour dipping sauce made in just 20 minutes total and tastes just like your favorite Thai restaurant.
Servings: 1 cup
Ingredients
- 60 g garlic about 10 cloves
- 35 g Thai bird's eye chilies (Thai chilies), green, about 12-15 chilies
- 50 g cilantro stems included, about 1 cup packed
- ¾ cup lime juice freshly squeezed
- 3 tablespoons fish sauce
- 2 tablespoon palm sugar, brown sugar, or regular sugar
Instructions
- In a blender, add garlic, Thai bird’s eye chilies, and cilantro. Blend until finely chopped and combined, about 10–15 seconds.
- Scrape down the sides of the blender, then add lime juice, fish sauce, and sugar. Blend again until smooth and fully combined.
- Let the sauce sit for 10–15 minutes to loosen slightly, then serve immediately as a dipping sauce with seafood or transfer to a jar and refrigerate until ready to use.
Notes
This sauce is quite spicy on day one. If you want a milder flavor, letting it chill overnight naturally mellows out the chili heat significantly.
Storage Tip: Leftover sauce keeps well in a sealed jar in the fridge for up to 7 days. Do not worry if the electric green color turns a bit darker after a while because that is just a natural reaction to the fresh lime juice. Be sure to give it a quick stir right before serving to blend all the flavors back together.
Nutrition
Serving: 1cup | Calories: 261kcal | Carbohydrates: 64g | Protein: 9g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 4328mg | Potassium: 982mg | Fiber: 4g | Sugar: 24g | Vitamin A: 3810IU | Vitamin C: 137mg | Calcium: 196mg | Iron: 3mg