© Tina Rupp
Active Time
N/A
Total Time
15 MIN
Yield
Serves : Makes 1 cup

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

How to Make It

Step

In a mini food processor, pulse the basil, cilantro, garlic, sambal oelek 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.

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