This aioli uses the same base or mother sauce, my White Miso Malt Vinegar Mayonnaise, with the addition of Thai Green Curry Paste and substituting some of the oil for coconut oil. Just these two changes to the recipe, transform this mayonnaise into a delicious Thai Green Curry Aioli. The bright vibrant flavors of fresh chilies, cilantro, garlic, ginger, galanga, lemongrass, and other Thai spices in the paste, enrich this Mayonnaise | Aioli to so many possibilities. Try this Thai Green Curry Aioli as a dip for deep-fried Lumpia (Filipino version of a spring roll), egg rolls, pomme frites, as a salad dressing or a sauce for a fried chicken sandwich.
Makes: 1 Pint of Thai Green Curry Aioli