Water: You can also choose to use a vegetable stock here to add a little bit more flavor. Keep in mind, however, that this may cause the sauce to have a slightly darker color.
Fresh Lime Basil: This is a variety of basil that I had never experimented with (or even heard of) before I used it in this recipe. I ran across it at a local farmer’s market and absolutely love it–but if you can’t find it, “normal” fresh basil will work just fine!
Lemongrass: This ingredient is optional and definitely won’t kill the deliciousness of the dish if you don’t happen to have any. I buy it in paste form in a small squeeze bottle in the refrigerated produce section of the grocery store–this removes any need to chop and extends the shelf life.