Thai holy basil sauce

5 from 1 vote

Personally, I think this sauce requires chillies and doesn't taste right without them, so if you aren't a fan of fiery heat then I would recommend using a milder variety rather than omitting them altogether.

Use this sauce to season stir fries, deep fried foods, steamed veg and tofu, dumpling fillings, and whatever else you fancy.

Servings: 125 millilitres (½ cup)

Ingredients

3 tablespoons vegetable oil
Handful of bird’s eye chillies, chopped (the quantity is up to you)
50 grams roughly chopped garlic ⅓ packed cup
60 millilitres water ¼ cup
2 tablespoons vegetarian oyster sauce
2 tablespoons thin soy sauce See notes
1 tablespoon seasoning sauce See notes
2 teaspoons sugar
1 packed cup holy basil leaves finely chopped (you can also add more)

Instructions

Heat the oil to medium high. Add chillies and garlic. Cook for a few minutes until the garlic turns a shade or two darker and the air in your kitchen has been replaced by cough-inducing chilli fumes (P.S. prop your window open and turn on you extractor fan).
Turn heat down to medium and add the water, sauces, and sugar. Cook for another 2-3 minutes.
Add holy basil and cook for another 15 seconds.
Leave the sauce to cool a bit before bottling. Store in the fridge.

Notes

For more information on Thai soy and seasoning sauces, look no further than this guide.