Ingredients

• 3 cups fresh cilantro (1 large bunch)
• 1/2 cup canola oil
• 1/4 cup water
• 1/4 cup almonds
• toasted
• 2 tablespoons fresh lime juice
• 1 tablespoon Monin Monin Coconut Purée
• 1 tablespoon Monin Monin Coconut Syrup
• 1 tablespoon rice wine vinegar
• 2 – 3 Thai bird chilies
• stems removed
• 1 teaspoon salt
• or to taste
• 1/2 teaspoon fresh garlic
• finely grated
• 1/4 teaspoon fresh ginger
• finely grated

Glass: Culinary

Glass Size: 3.

Instructions

In a blender, combine all of the ingredients and pulse to combine. Once mixed, continue to purée until the texture is smooth. If desired, add or remove water to increase or decrease the thickness of consistency.