I am lucky to have an abundance of hazelnut trees on my property. Once harvested the nuts are dried and will keep for quite a few months in the shell. Once shelled, the nuts are best frozen to extend their shelf live for up to 6 months.
2 Tbsp (30 mL) hot water
2 Tbsp (30 mL) hazelnut butter
juice and zest of 1 lime
¼ cup (60 mL) coconut milk
1 Tbsp (15 mL) fish sauce
1 Tbsp (15 mL) sweet soy sauce
1 Tbsp (15 mL) chopped basil
1 tsp (5 mL) curry paste
hot sauce, to taste
In a saucepan over medium heat, add the hot water and hazelnut butter; whisk until smooth. Add the lime juice and zest, coconut milk, fish sauce, sweet soy sauce, basil, and curry paste. Whisk until smooth and cook for 1–2 minutes until glossy and aromatic. Season to taste with hot sauce and remove from the heat. Allow to cool to room temperature. Set aside until needed.
MAKES ABOUT ½ CUP (125 mL)