This recipe is heavily inspired by Food 52’s recipe for Thai Coconut-Lime Dressing. I am not as much of a fan of fish sauce as they; and I couldn’t get my hands on a serrano pepper nor lemongrass, so this is how I made mine:
- 1 can (13.5 oz) full-fat coconut milk (though I’m curious to try this recipe with low-fat)
- 1-1/2 Tablespoons fish sauce (or more, to your taste)
- grated, minced or micro-planed zest of 2 limes (approximately 2 Tablespoons)
- grated, minced or micro-planed zest of 1 lemon (approximately 2 Tablespoons)
- juice of 2 limes
- 2 garlic cloves, minced
- 1/2 or 1 whole jalepeno pepper, de-seeded, minced (depending on your preference for heat)
- 1/2 cup cilantro leaves, finely chopped
- 1/4 cup mint leaves, finely chopped
Whisk ingredients together in a bowl. Season to taste by adding salt and pepper … and possibly a pinch or two of brown sugar or Sugar In The Raw. The sugar is called-for in the original recipe, but I think the coconut milk is sweet enough on its own.
Yield: 16 oz. of dressing / approximately 8 servings. As the Food 52 recipe states, this dressing is so good, you will want to drink it straight … or just heavily dress whatever you add it to!
*Don’t be alarmed if this doesn’t ever quite emulsify and if white clumps collect at the top of the container you store this in. This is solidified coconut fat. Whisk the dressing well before adding to your dish, distributing the coconut fat as much as possible. Heating it slightly in the microwave (15-20 seconds) before whisking will melt the coconut fat and help distribute the fat throughout the dressing.
Mr. Batch ate this over steamed white rice with Crispy Baked Tofu and vegetables.
I ate this over Cauliflower Rice with sliced Baked Chicken Thighs and vegetables: