Ingredients
10 Thai chiles, stemmed and roughly chopped
¼ cup finely chopped lemongrass (about 1 stalk, trimmed, outer leaves removed, pale-green parts only)
2 tablespoons honey
1 cup nam prik pao (Thai sweet chili paste), such as Pantai or Maeri brand
¼ cup fresh lime juice
2 tablespoons fish sauce
½ cup loosely packed Thai basil leaves
Preparation
Place the chiles and lemongrass in a food processor and blend until finely minced. Combine the chile-lemongrass mixture and the honey in a small bowl and allow to infuse for at least 1 hour or up to 4 hours. Add the remaining ingredients, cover and place in refrigerator for at least 1 hour or overnight to infuse. Remove and discard the Thai basil before using. Will keep for up to 4 months.
