All-Purpose Thai Basil Sauce
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 | ||||
| 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) | ||||
| 180 ml chicken, pork, or vegetable stock (unsalted) | ||||
| ground white or black pepper (to taste) | ||||
| ½ tsp black or dark soy sauce (optional) | ||||
| 75 g julienned red bell pepper | ||||
| 25 g basil leaves of any kind |
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