Spicy Thai Marinade with Basil and Cilantro

Chef Bill Kim likes to use this spicy, citrus-scented marinade on steak, but it's also great on chicken and shrimp.


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  • Servings: Makes 1 cup

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  • 1/4 cup basil leaves
  • 1/4 cup cilantro leaves
  • 8 peeled garlic cloves
  • 2 tablespoons sambal oelek or other Asian chile sauce
  • 2 tablespoons Asian fish sauce
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon finely grated lime zest
  • 1/2 cup vegetable oil

How to make this recipe

  1. In a mini food processor, pulse the basil, cilantro, garlic, <em>sambal oelek</em> and fish sauce until finely chopped. Add the lemon and lime zests and oil; pulse until the marinade is fairly smooth. Refrigerate for up to 3 days.

Contributed By Photo © Tina Rupp Published July 2011

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