directions
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1
Thinly slice the lower 2 or 3 inches of the lemongrass stalks, and place in the food processor along with the cilantro, shallots, garlic and ginger
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2
Pulse to finely chop
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3
Turn on and continue processing until as fine as possible
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4
Add sugar, curry powder, pepper, salt, fish sauce and 1 cup coconut milk and puree. Yield: 1-1/2 cups SUGGESTED USE: This is a take-off on the traditional Thai roasted chicken recipe, using curry powder as a quick way to provide lots of flavor
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5
Try it on whole chickens or Cornish Game Hens (24 hours) or chicken pieces (24 hours) or even chicken drummettes (12 to 24 hours).
Thai Curry Marinade
ingredients
- 4 stalks fresh lemongrass, outer leaves removed and root ends trimmed
- 2/3 cup chopped cilantro
- 1/2 cup chopped shallots
- 8 large cloves garlic, peeled
- 1/4 cup chopped fresh ginger
- 1/4 cup brown sugar
- 2 tablespoons curry powder
- 2 teaspoons freshly ground black pepper
- 1 /4 teaspoon salt
- 1/4 cup Asian fish sauce
- 1 cup canned coconut milk