Thai Peanut Marinade
This spicy marinade makes an excellent topping for meat, poultry, seafood or tofu.
Recipe courtesy Peanut Bureau of Canada
| Servings |
| 2 1/4cups, enough for 6 to 8 chicken breasts or about 11/2 lbs (750 g) shrimp |
| Servings |
| 2 1/4cups, enough for 6 to 8 chicken breasts or about 11/2 lbs (750 g) shrimp |
Ingredients
- 1 400ml can coconut milk (regular or light)
- 1/2 cup peanut butter
- 2 tbsp red or green curry paste
- Juice of 1 lime
- 2 tbsp fish sauce
- 2 tsp granulated sugar
- 1/4 cup coriander chopped
Servings: cups, enough for 6 to 8 chicken breasts or about 11/2 lbs (750 g) shrimp
Units:
|
Ingredients
Servings: cups, enough for 6 to 8 chicken breasts or about 11/2 lbs (750 g) shrimp
Units:
|
Instructions
- 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.
