Thai Marinade

Thai marinades combine tart citrus with multiple levels of fire and spice.
They can be used on shrimp, pork, chicken, and beef.
This marinade is a good starting point for satays, or it can work well for oriental-style kabobs, with skewers of marinated vegetables, chicken, or shrimp.

1 to ½ cup yield.


  • 2 to 3 tablespoons of nam pla (fish sauce)
  • ¼ cup fresh lime juice (2 to 3 limes)
  • ½ cup sesame oil
  • 1 large stalk of lemon grass, chopped
  • ¼ to ½ teaspoon of crushed Thai peppers
  • 2 tablespoons of roasted, crushed peanuts
  • 3 garlic cloves, minced or pressed
  • ¼ cup of fresh cilantro leaves, chopped
  • 1 tablespoon of brown sugar


  1. Combine the fish sauce and the lime juice in a glass or stainless steel mixing bowl.
  2. Whisk in the oil a little at time.
  3. Add the lemon grass, Thai peppers, peanuts, garlic, cilantro, and brown sugar.

Marinating times:

  • Shrimp: 2 to 3 hours 
  • Chicken breast: 3 to 4 hours
  • Beef and pork tenderloin: 6 to 8 hours
  • Kabobs: 6 to 8 hours

Vegan and vegetarians: use on kabobs made with tofu and vegetables.