This Thai Green Chili Sauce is really easy to make. It has a lovely sweet, sour and creamy flavor with just a hint of hot. And it has a glorious color, which is what drew me to this recipe to begin with. I served it with Grilled Pork Tenderloin, but you could just as easily serve it chicken or shrimp.

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  • Course Sides
  • Cuisine Asian
  • Keyword Delicious, Different, Do-Ahead, Flavor, For Foodies, Sauces and Gravies, Vegetarian
Servings Prep Time Cook Time
8 servings 10 minutes 30 minutes
Passive Time Total Time
40 minutes
Servings Prep Time Cook Time
8 servings 10 minutes 30 minutes
Passive Time Total Time
40 minutes
If you want a deeper green color, add 1/4 cup chopped cooked and strained spinach to the sauce when blending with the cilantro, agave and lime juice.
Degree of Difficulty
  • 1 tbsp vegetable oil
  • 1 medium shallot peeled and finely chopped
  • 1 clove peeled garlic grated
  • 2-3 tbsp prepared green curry paste
  • 1 tbsp fish sauce
  • 1 tsp grated lime zest
  • 1 14 oz can coconut milk
  • 1 tbsp agave or honey
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro leaves
Servings: servings
  1. Gather all ingredients before starting the recipe.
  2. Heat oil in a medium sauce pan over medium heat.
  3. Add finely chopped shallot and sauté until the shallots are soft, about 3-4 minutes.
  4. Add grated garlic, curry paste, fish sauce and lime zest and stir to combine. Cook until the mixture becomes quite fragrant, about 4 minutes.
  5. Add coconut cream, stir to combine with a whisk, bring to a simmer and then reduce heat and cook until reduced by half, about 20-25 minutes. Remove from heat and allow the sauce to come to room temperature.
  6. Add agave or honey, lime juice, 1/4 cup cilantro leaves and blend until very smooth.
  7. Drizzle sauce over the bottom of a serving platter, place sliced pork tenderloin on top of the sauce and garnish with chopped pistachios and cilantro leaves.

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