• 1/4 C Olive Oil
  • 4 Kaffir Leaves
  • 1 tbsp Nama Shoy (or Braggs or Tamari)
  • 2 Red Thai Chilli Peppers (I used only 1 and took seeds out)
  • 1/2 C soaked almonds (I took skins off)
  • Juice of 1 lemon (Mix of lemon and lime are great)
  • Himalayan Salt (to taste)
  • 1 C water or coconut water (I used water and some coconut milk that I made from a real coconut) You will not need this much unless you want it thin.

Put almonds, lemon and/or lime juice, nama shoyu (or braggs), oil and some water in a blender. Blend it until mixed then check consistency and if it is too thick add more liquid. Add kaffir lime leaves, red chilli and a bit of salt. Blend well and taste and check consistency again. You may need to add more lemon or lime or more Nama Shoyu.

This sauce is really nice and I have never used the lime leaves before.

NOTE: Kaffir Lime Leaves: They add incredible flavour and used in so many Thai dishes.

You will recognize the smell and tatse right away. I bought them at an Asian store called “ManLee” they were really cheap. They were in a vaccuum packaged bag and frozen. I had to ask the man that ran the store for them. They would be great added to many sauces and any noodle or stir fry dish or soup. Fantastic when combined with the red chilli pepper, coconut milk and lemon grass (when cooking the sauce).

I also made a cooked Thai sauce that my boyfriend absolustely loved! I used coconut milk (I had a real coconut and blended the water and meat). Added some kaffir lime leaves, lemon grass, red chilli peppers, onions, garlic and fresh ginger. Below is how I made the cooked sauce:


  • I started with coconut oil in a pot and then added ginger, garlic and onions.
  • Sauteed that for a bit and then added the coconut milk and large chunks of the other ingredients including more ginger.
  • I let that sit on a lower heat for the flavours to get absorbed into the coconut milk.
  • Once that sat for 20-30 minutes, I removed the large chunks – thai chilli peppers, ginger, garlic, onions, kaffir lime leaves and lemon grass. The sauce tasted great but it was missing something.
  • I added some lime juice and it was so good!!!
  • I didn’t really measure because I had never made this before and had no recipe. I used 2 red chilli peppers, 1/4 – 1/2 piece of lemon grass and about 4 kaffir lime leaves.

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