All-Purpose Thai Basil Sauce

By Pailin Chongchitnant · hot-thai-kitchen.com

4 servings

A fragrant Thai sauce of caramelized aromatics, stock, and fresh basil; serve over protein or use as a stir-fry base.

2 Tbsp oyster sauce	Combine oyster, soy & fish sauce with sugar		Stir in sauce, stock, pepper & optional dark soy	Add bell pepper, cook 1 min, stir in basil until wilted
1 Tbsp soy sauce
2 tsp fish sauce
2 tsp granulated sugar
2 Tbsp / 30 ml neutral oil	Heat oil, sauté onion until soft & translucent, 5 min	Add garlic & chilies, stir until garlic browns
½ an onion, julienned
6 cloves garlic, chopped
1–2 Thai chilies, chopped (optional)
¾ cup / 180 ml chicken, pork, or vegetable stock (unsalted)
ground white or black pepper (to taste)
½ tsp black or dark soy sauce (optional)
½ cup / 75 g julienned red bell pepper
1 ½ cup / 25 g basil leaves of any kind

Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.