Recipes Spicy Thai Marinade with Basil and Cilantro 4.0 (5,534) Add your rating & review Chef Bill Kim likes to use this spicy, citrus-scented marinade on steak, but it's also great on chicken and shrimp. By Bill Kim Bill Kim Born in Seoul, South Korea, Bill Kim is an award-winning Chicago chef and restauranteur known for merging his Korean heritage with the food of his Midwestern upbringing. He was one of the first fine-dining chefs to embrace casual concepts with this signature style of cuisine. Bill is the author of the acclaimed cookbook Korean BBQ (2018). Food & Wine's Editorial Guidelines Updated on June 25, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 15 mins Yield: 1 cup Ingredients 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 Directions 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. Rate it Print