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This creamy tropical Thai Coconut Lemon dressing is a compliment to any salad or marinating chicken. This vinaigrette will keep in the fridge for about a week.
Thai Coconut Lemon Vinaigrette
Ingredients:
- 3/4 cup full fat canned coconut milk
- 1 tbsp Thai curry paste or curry powder - optional if you like curry
- 1 tbsp Redstone Thai Lemongrass Mint Balsamic
- Juice of 1 lemon
- 1 tbsp lemon rind
- 1 tsp turmeric
- 1 tbsp honey
- 1/4 cup chopped fresh basil
Instructions:
- Add all ingredients to a food processor and pulse until smooth!
- Serve over any salad, noodles, or zoodles.
