Thai Lemon Grass Marinade

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

1 stalk lemon grass
1/2 cup coconut milk
8 Thai chiles, stems removed, chopped
2-1/2 Tbsp. lime juice, fresh preferred
3 Tbsp. brown sugar
1 shallot, sliced
1 Tbs[p. fish sauce
1 Tbsp. soy sauce
1 Tbsp. chopped fresh cilantro
1 tsp. grated ginger

Instructions:

Cut off and discard the green top of the lemon grass and the root end, leaving about a 6″ stalk. Remove any of the tough outer leaves and cut the stalk into 1″ pieces. Lightly pound the stalks with the knife handle to release the flavors.

Combine the lemon grass with the coconut milk in a saucepan and simmer for 10-15 minutes. Do not let it boil. Remove the mixture from the heat and strain it. Discard the lemon grass and reserve the milk.

Place all the ingredients, including the milk, into a blender or food processor and puree until smooth.

Yields 1/2 cup.

It makes a great marinade and can also be used as a salad dressing.

Recipe by Dave DeWitt and Nancy Gerlach.