Thai Peanut Marinade
This spicy marinade makes an excellent topping for meat, poultry, seafood or tofu.
1 400 mL can coconut milk (regular or light)
1/2 cup (125 mL) peanut butter
2 tbsp (30 mL) red or green curry paste
Juice of 1 lime
2 tbsp (30 mL) fish sauce
2 tsp (10 mL) granulated sugar
1/4 cup (50 mL) chopped coriander
In a medium bowl, whisk coconut milk with peanut butter, curry paste, lime juice, fish sauce and sugar. Then stir in coriander.
For best flavour, before marinating make shallow slashes in chicken, shrimp, pork or beef. Just before barbecuing remove meat from marinade, shake off excess. Sprinkle with salt and grill. For seafood, marinate up to 30 minutes. For meats marinate 2 hours, preferably overnight.
Prep time: 5 minutes
Makes about 2 1/4 cups (550 mL), enough for 6 to 8 chicken breasts or about 11/2 lbs (750 g) shrimp
