THAI-STYLE MARINADE
6 tablespoons fish sauce
1/4 cup firmly packed light brown sugar
1/4 cup soy sauce
1 cup unsweetened coconut milk
3/4 teaspoon dried red pepper flakes
2 tablespoons curry powder (such as Madras curry powder)
6 tablespoons chopped fresh cilantro
6 tablespoons fresh lime juice
Combine the ingredients in a blender or food processor. Process, pulsing, until smooth.
Use to marinate vegetables (such as thickly-sliced red onion, eggplant or bell pepper) in this mixture for an hour before grilling over hot coals. Be sure to brush on more of the marinade after turning on grill.
Adapted from the revised edition of From the Earth to the Table by John Ash with Sid Goldstein
Source: Cathy Thomas to the Lansing State Journal, June 11, 2007
6 tablespoons fish sauce
1/4 cup firmly packed light brown sugar
1/4 cup soy sauce
1 cup unsweetened coconut milk
3/4 teaspoon dried red pepper flakes
2 tablespoons curry powder (such as Madras curry powder)
6 tablespoons chopped fresh cilantro
6 tablespoons fresh lime juice
Combine the ingredients in a blender or food processor. Process, pulsing, until smooth.
Use to marinate vegetables (such as thickly-sliced red onion, eggplant or bell pepper) in this mixture for an hour before grilling over hot coals. Be sure to brush on more of the marinade after turning on grill.
Adapted from the revised edition of From the Earth to the Table by John Ash with Sid Goldstein
Source: Cathy Thomas to the Lansing State Journal, June 11, 2007
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