- fish sauce
- soy sauce low sodium (optional)
- fresh Thai chili (mince)
- garlic (blend with Thai chili into coarse paste)
- shallots (can also blend with Thai chili/garlic, but I like thin slices)
- palm sugar
- toasted rice ground to powder
- green onion and a little cilantro
- fresh lime juice to desired tartness
- can also add cashew halves if desired

I never measure it out, but this is the best Thai chimichurri. I use it on all meats and it never disappoints.