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