A bright, aromatic compound butter made with fresh Thai basil, lime, garlic, ginger, and a subtle savory note from fish sauce. The flavor is citrusy, herbal, lightly spicy, and distinctly Southeast Asian without overpowering the richness of the butter.

Ingredients

• 1/2 cup unsalted butter, softened
• 4 tablespoons fresh Thai basil, completely dry and finely chopped
• 1 1/2 teaspoons fresh lime zest
• 1 teaspoon fresh lime juice
• 1 teaspoon garlic, finely grated
• 1 teaspoon fresh ginger, very finely grated
• 1/2 teaspoon fish sauce
• 1/8 teaspoon kosher salt, plus more to taste
• 1/8 teaspoon freshly ground black pepper
• 1/2 small Thai chile, very finely minced, plus more to taste, or 1/8 teaspoon crushed red pepper flakes
• 1/8 teaspoon toasted sesame oil, optional

Instructions

1. Place the softened butter in a medium bowl and stir until smooth and creamy.
2. Add the Thai basil, lime zest, lime juice, garlic, ginger, fish sauce, kosher salt, black pepper, Thai chile, and toasted sesame oil, if using.
3. Mix thoroughly until all of the ingredients are evenly distributed throughout the butter.
4. Taste a small amount with warm jasmine rice or another mild warm food. Adjust the salt, lime, or chile as desired.
5. Spoon the butter onto a sheet of parchment paper or plastic wrap and shape it into a log approximately 1 1/2 inches in diameter.
6. Wrap tightly and refrigerate for at least 1 hour. For the best flavor, refrigerate for about 4 hours before serving.
7. Slice into coins as needed. For the cleanest slices, cut the chilled butter with a warm knife.
8. Allow the butter to soften for about 10 minutes before serving if a softer, creamier consistency is desired.

Cook’s Notes

Thai basil has a distinctive lightly sweet, peppery, and anise-like flavor that is very different from Italian basil. Use true Thai basil if possible.

Make sure the basil is completely dry before chopping. Excess moisture can soften the butter and shorten its storage life.

If the grated ginger is especially wet, gently press out some of the excess juice before adding it to the butter.

The increased basil and lime zest make the butter more aromatic without adding excess liquid.

The fish sauce should remain a background flavor. At 1/2 teaspoon, it adds savory depth without making the butter taste noticeably fishy.

Fresh Thai chile gives the most distinctive flavor, but its heat can vary considerably. Start with 1/2 small chile and add more only after tasting.

Crushed red pepper flakes are a good substitute when fresh Thai chile is unavailable.

The toasted sesame oil is optional and should remain subtle. Even a small amount can quickly dominate the basil and lime.

The butter can be refrigerated for up to 1 week or frozen for up to 2 months.

Serving Suggestions

Serve Thai Basil-Lime Butter with:

• Grilled shrimp or prawns
• Seared scallops
• Grilled or roasted chicken
• Pork tenderloin or pork chops
• Grilled salmon or white fish
• Corn on the cob
• Roasted sweet potatoes
• Grilled zucchini, asparagus, or eggplant
• Steamed jasmine rice

It is especially good melted over grilled shrimp or chicken immediately before serving.

Beverage Suggestions

With shrimp or seafood, pair with Sauvignon Blanc, Riesling, or a crisp lager.

With chicken or pork, try Gewürztraminer, dry Riesling, or a light pale ale.

For a nonalcoholic pairing, serve with sparkling lime water, Thai iced tea, or chilled lemongrass tea.