½ cup coconut cream
3 tbsp lime juice
1 tbsp white vinegar
¼ cup Thai basil leaves
2 tbsp finely chopped coriander
2 makrut lime leaves, de-stemmed, finely chopped
1 mild green chilli, finely chopped
½ garlic clove, finely chopped
1 tsp sea salt
Place all the ingredients in a blender and process until smooth. Stores in the fridge for 1-2 days.
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