What I’m about to describe is in no way authentic Thai cuisine, but nonetheless I was fairly pleased with the results of a culinary experiment I did last night. Back in the summer I harvested a huge amount of Thai basil and made a pesto-like paste. I think I put in some shallots and mild chiles along with the basil. Anyway, I froze it in cubes as usual, and last night I thawed a bunch out and simmered the paste with coconut milk, ginger, lime (juice and zest), garlic, and seasonings. It made a tasty sauce to pour over sauteed vegetables and rice:
Like I said, it’s not exactly authentic, but it was a good (and out-of-the-ordinary) way to make a dent in the piles of pesto in my freezer.